Kashmiri Style Chicken & Romanesco Warm Salad
with Roast Potatoes, Pickled Onion and Yoghurt Dressing
- Mustard
- Sulphites
- Milk
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Soya
- May contain traces of allergens
Add a fresh flavour to your plates with romanesco. Whilst some call it a broccoli and some call it a cauliflower, it's actually a brassica variety known as a broccoflower! The striking formation of florets makes it a showstopping alternative for your plate with a nuttier and sweeter flavour than its cousins.
Ingredients
450 grams
Potatoes
1 unit(s)
Romanesco
1 unit(s)
Carrot
1 unit(s)
Red Onion
1 sachet(s)
Kashmiri Style Spice Mix
(Contains: Mustard May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Soya)
2 unit(s)
Garlic Clove
30 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
2 unit(s)
British Chicken Breasts
Not included in your delivery
1 tsp
Sugar
2 tbsp
Olive Oil for the Dressing
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel). Trim and halve the carrot lengthways (no need to peel). Slice widthways into 1cm thick half moons.
Cut the romanesco into florets (like small trees), halving any large ones.
Halve and peel the red onion, then cut one half into wedges.
Pop the romanesco, potatoes, carrot and onion wedges onto a large baking tray.
Sprinkle over half the Kashmiri style spice mix. Drizzle with oil, season with salt and pepper, then toss to coat. Spread them out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.
Meanwhile, slice the remaining onion as thinly as you can.
Pop it into a small bowl and add half the cider vinegar and half the sugar (see pantry for amount). Add a pinch of salt, mix and set aside to pickle.
In a large salad bowl, combine the remaining cider vinegar with the yoghurt, remaining sugar and the olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Season the chicken with salt and pepper, then sprinkle over the remaining Kashmiri style spice mix and rub to coat. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Once hot, lay the chicken into the pan and cook until browned, 5 mins each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once browned, lay the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-12 mins.
When cooked, remove from your oven, cover with foil and allow to rest for a couple of mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Stir the mashed garlic into the yoghurt dressing.
When everything's ready, slice the chicken into 1cm thick slices.
Add the roast potatoes, romanesco, carrot and onion wedges to the yoghurt dressing bowl. Combine until evenly dressed.
Divide the yoghurt coated veg between bowls. Top with the sliced chicken. Drizzle the honey (see pantry for amount) over the chicken.
Scatter over the pickled onion to finish.
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