Ingredients
• 500g cauliflower florets, quartered
• 400g can chickpeas, drained, rinsed
• 2 tablespoons extra virgin olive oil
• Grated zest and juice of 1 lemon
• 1/2 red onion, finely chopped
• 2 tablespoons chopped flat-leaf parsley
• Olive oil spray
• 850g chicken tenderloins
Method
1. Blanch the cauliflower in a saucepan of boiling salted water for 1-2 minutes until just tender. Drain well and set aside.
2. Combine chickpeas, oil, lemon zest and juice, onion and parsley in a bowl. Season, then toss gently to combine.
3. Meanwhile, preheat a chargrill pan or frypan 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 plate, cover loosely with foil and keep warm.
4. Lightly spray the chargrill with oil and 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.
