Cauliflower Chicken Salad
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 30 minutes
- 1/2 head cauliflower
- 4 tablespoons oil
- 3 chicken tenderloins
- 200g/7ozs. baba ghanoush
- 1/4 cup currants
- 2 tablespoons pine nuts, toasted
Salsa Verde
- 1/2 cup parsley leaves
- 1/4 cup mint leaves
- 2 teaspoons capers, rinsed
- 4 tablespoons oil
- 2 tablespoons lemon juice
- Salt to season
Step 1 - Firstly roast the cauliflower. Cut out the core and cut into florets. Drizzle with oil and bake at 200C/400F for 30 minutes. I like my cauliflower to be golden and caramelised. Cool.
Step 2 - While it is cooking bring a pot of water to the boil. Add the chicken tenderloins and turn off the heat and place the lid on. Leave for 10 minutes. The tenderloins will be cooked through by then. Cool.
Step 3 - Then make the salsa verde. Blend the herbs, capers, oil and lemon juice until smooth and season to taste.
Step 4 - On a serving plate spread the baba ghanoush. Top with cauliflower, chicken, currants and pine nuts. Dress with the salsa verde (you may not need all of the salsa verde).