Warm Grilled chicken, Cauliflower Rice and Almond Salad with a Herb dressing
1 pack of The Spice Tailor Classic Tandoori Marinade Kit
4 skinless chicken thigh fillets, halved horizontally and gently slashed
350g cauliflower, cut into florets and blitzed to resemble rice
1 red onion, finely sliced
20g flaked almond, toasted
1 tbsp chopped mint
1 tbsp chopped coriander
2 tbsp extra virgin olive oil
2 tbsp plain yoghurt
Marinate the chicken thighs with the tandoori marinade, covering all over and through into the slashes. Line a baking tray with foil or lightly oiled.
Place the chicken pieces onto the tray, place under a high grill and grill for 12-15 minutes until cooked and charred. Take out and sprinkle with a couple of good pinches of the tandoori seasoning from the small sachet.
Meanwhile, heat half the oil in a large frying pan and char and cook the onions lightly, turning often, around 8-10 minutes in total. Add in the cauliflower and cook for a further 5 minutes. Season to taste with some more of the tandoori seasoning or salt and pepper if you prefer.
Remove from the heat and stir in the flaked almonds and chopped herbs. Mix well. Stir together the chutni from the pack with the yoghurt and remaining spoon of olive oil.
Spoon the cauliflower rice mix onto a plate, top with the chicken thighs and drizzle with the yoghurt and chutni dressing.
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