- 500g cauliflower, sliced
- 8 Lilydale Free Range chicken tenderloins
- 1 tspn finely grated lemon rind
- 2 tblsp lemon juice
- 1/4 cup olive oil
- 1/3 cup caramelized onion relish
- 1 cup parsley leaves
- 1/4 cup mint leaves
- 2/3 cup sultanas
- 40g baby spinach
- 1 small chilli, seeded and finely chopped
- 2/3 cup natural almonds
| - Heat a lightly greased frying pan over medium high heat. Cook the cauliflower in batches for 3-4 minutes until just tender, adding more oil as needed. Set aside to cool.
- In the same pan, cook the tenderloins until lightly golden and just cooked through
- In a large serving bowl toss together the lemon rind and juice, oil, onion relish, herbs, sultanas, spinach, chilli, almonds, cauliflower and tenderloins
|
