Friday, 10 May 2013

Chargrilled chicken with cauliflower and chickpea salad


20 minutes is all it takes to create this delicious and tasty meal.

Serves: 4

Ingredients
  • 500g cauliflower florets, quartered
  • 400g can chickpeas, drained, rinsed
  • 2 tbs extra virgin olive oil
  • Grated zest and juice of 1 lemon
  • 1/2 red onion, finely chopped
  • 2 tbs chopped flat-leaf parsley
  • Olive oil spray
  • 850g chicken tenderloins

Method
  • Blanch the cauliflower in a saucepan of boiling salted water for 1-2 minutes until just tender. Drain well and set aside.
  • Combine chickpeas, oil, lemon zest and juice, onion and parsley in a bowl. Season, then toss gently to combine.
  • Meanwhile, preheat a chargrill pan or frypan over medium-high heat. Lightly spray chicken with oil, then season. In 2 batches, cook the chicken for 3 minutes on each side or until lightly charred and cooked through. Transfer to a plate, cover loosely with foil and keep warm.
  • Lightly spray the chargrill with oil and cook the drained cauliflower for 1 minute each side until lightly charred. Transfer to the bowl of salad and toss to combine. Serve with the chicken tenderloins.

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