Servings: 4  |  Total time: 60 mins

Nutritional information: (average serve)

  • Calories: 438
  • Protein: 42.8g
  • Carbs: 8.1g Sugars: 2.9g
  • Fat total: 26.1g | Sat Fat: 4.2g


500g cauliflower, cut into small florets

¼ cup (60ml) olive oil

1 tbsp flat-leaf parsley, chopped

1 tbsp fresh mint leaves, chopped, plus extra to serve

1 tsp ground cumin

¼ cup (60ml) lemon juice

4 x 170g chicken breast fillets

1 tbsp tahini

1/3 cup (95g) low-fat Greek-style yoghurt

1 tsp smoked paprika (pimenton)

2 tbsp blanched almonds, toasted, chopped


Step 1

Preheat the oven to 200°C. Toss the cauliflower with 1 1/2 tablespoons oil, then season. Place on a baking tray and roast, turning occasionally, for 40 minutes or until tender and golden.

Step 2

Meanwhile, mix chopped herbs and cumin with remaining 1 1/2 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.

Step 3

Stir tahini and yoghurt with remaining 1 tablespoon lemon juice.

Step 4

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.