Recipe

Cajun Cauli Salad

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Cajun Cauli Salad

Tender Cajun spiced chicken served with spinach and cauliflower salad, topped with soft-boiled eggs.


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Ingredients to serve 2

  • ½ x cauliflower – cut into florets
  • 300g x chicken fillets
  • ½ tbsp x Cajun Spice
  • 2 x eggs (from your pantry)
  • ½ clove x garlic – peel, grate finely & chop
  • 5g x fresh coriander – chop leaves finely
  • 1 x limes – zest & juice
  • ½ x chilli (optional) – deseed & chop finely
  • 40g x baby spinach – discard large stems
  • 2 sticks x celery – slice at an angle (½ cm)
  • 2 x spring onions – slice thinly at an angle
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 1 x cauliflower – cut into florets
  • 600g x chicken fillets
  • 1 tbsp x Cajun Spice
  • 4 x eggs (from your pantry)
  • 1 clove x garlic – peel, grate finely & chop
  • 10g x fresh coriander – chop leaves finely
  • 2 x limes – zest & juice
  • 1 x chilli (optional) – deseed & chop finely
  • 80g x baby spinach – discard large stems
  • 4 sticks x celery – slice at an angle (½ cm)
  • 4 x spring onions – slice thinly at an angle
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Limes: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.

Step 3

Cauliflower: Place the cauliflower florets on a tin foil lined baking tray with a drizzle of olive oil and season with salt and pepper. Mix and arrange in a single layer. Roast for 15 minutes until golden and cooked, but with a slight bite.

Step 4

Chicken: Coat the chicken with the Cajun Spice, add a drizzle of olive oil and season with salt and pepper. Mix well and set aside.

Step 5

Boiled eggs: Boil the kettle. Place a pot on medium-high heat and add the boiling water with a little salt. Bring the water to a simmer (gentle boil), add the egg and cook for 6½ minutes for a soft-boiled egg. The white should be set, and the yolk (yellow) should be runny. Peel, cut into quarters and set aside.

Step 6

Dressing: Mix together the garlic, coriander, lime zest and juice, olive oil (4 tbsp for 4; 2 tbsp for 2; 1 tbsp for 1) and season with salt and pepper. If you like a bit of spice, mix in the chilli.

Step 7

Chicken: Place a pan on medium-high heat with a drizzle of olive oil and a knob of butter. When the butter has melted, add the chicken to the pan and cook for 6-8 minutes, until cooked through.

Step 8

Serve by mixing the baby spinach, cauliflower, celery and spring onion. Top with the boiled egg and spoon the dressing over. Serve with the Cajun chicken.

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