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.