Ingredients (4 servings)
500g cauliflower, cut into small florets
¼ cup (60ml) olive oil
1 tablespoon each chopped flat-leaf parsley and mint, plus whole mint leaves to serve
1 teaspoon ground cumin
¼ cup (60ml) lemon juice
4 x ±170g chicken breast fillets
1 tablespoon tahini
1/3 cup (95g) Greek-style yoghurt
1 teaspoon paprika
2 tablespoons blanched almonds, toasted, chopped
Preheat the oven to 200°C. Toss the cauliflower with 1½ tablespoons oil, then season. Place on a baking tray and roast, turning occasionally, for 40 minutes or until tender and golden.
Meanwhile, mix chopped herbs and cumin with remaining 1½ tablespoons oil and 2 tablespoons lemon juice, then toss with the chicken. Transfer to a separate baking tray and place in the oven for the final 20 minutes of the cauliflower cooking time.
Stir tahini and yoghurt with remaining 1 tablespoon lemon juice.
To serve, thickly slice chicken and arrange on plates with the cauliflower. Dollop over the tahini yoghurt and dust with paprika. Serve scattered with almonds and mint.