Ingredients
• 500g cauliflower florets, quartered
• 400g can chickpeas, drained, rinsed
• 2 tablespoons extra virgin olive oil
• Grated zest and juice of 1 lemon
• ½ red onion, finely chopped
• 2 tablespoons chopped flat-leafy parsley
• Olive oil spray
• 850g chicken tenderloins
Directions
- Blanch the cauliflower in a saucepan of boiling salted water for 1-2 minutes until just tender. Drain well and set aside.
- Combine chickpeas, oil, lemon zest and juice, onion and parsley in a bowl. Season, then toss gently to combine.
- Meanwhile, preheat a chargrill pan or fry pan over medium-high heat. Lightly spray chicken with oil, then season. In 2 batches, cook the chicken for 3 minutes on each side or until lightly charred and cooked through. Transfer to a place, cover loosely with foil and keep warm.
- Lightly spray the chargrill with oil and Directions cook the drained cauliflower for 1 minute each side until lightly charred. Transfer to the bowl of salad and toss to combine. Serve with the chicken tenderloins.
0:15 To Prep , 0:25 To Cook , 8 Ingredients, 4 Servings
And there you have your dish ready for a group of four; easily done with simple 8 ingredients available at normal grocery stores!
