There are some vegetables that are made for roasting, and cauliflower is one of them. Golden and caramelised, it works perfectly with chicken and the earthy flavours of tahini dressing and Za'atar spice.
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Baby Plum Tomatoes
Bulgur Wheat(ContainsCereals containing Gluten)
Flat Leaf Parsley
Diced Chicken Thigh
Greek Style Natural Yoghurt(ContainsMilk)
Water for the Bulgur
Water for the Sauce
Preheat the oven to 200C. Zest and halve the lemon. Fill and boil your kettle. Pop the cauliflower florets and tomatoes on a large baking tray, scatter over half the lemon zest and half the Zahtar. Drizzle with oil, salt and pepper and mix well. Bake until the cauliflower is golden and just cooked and the tomatoes are just starting to burst, 15-18 mins.
Pour the water for the bulgur wheat (see ingredients for amount) into a saucepan with a pinch of salt. Stir in the bulgur, bring back up to the boil and simmer for 1 minute. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve. Meanwhile, trim the spring onions then slice thinly. Roughly chop the parsley (stalks and all).
Heat a drizzle of oil in a frying pan over high heat. Once hot, add the chicken, season well with salt and pepper and cook, stirring regularly, until golden and cooked through, 6-8 mins. Add the remaining zahtar and cook for a further 1 minute. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, in a small bowl, combine the tahini with the water (see ingredients for amounts). Mix in the yogurt and the juice from half the lemon. Taste and add salt and pepper.
Once the bulgur wheat is cooked, fluff up with a fork and stir through the sliced spring onion, half the parsley, remaining lemon zest and juice. Taste and add salt and pepper. Stir through the cooked cauliflower and tomatoes.
Divide the bulgur wheat between plates. Top with the chicken and drizzle over the yoghurt tahini sauce. Sprinkle over the remaining parsley. Enjoy!