Recipe for Tuscan Chicken with a roasted Cauliflower and Tomato Salad
1 cauliflower – cut into florets
1 tsp fennel seeds
15g anchovies – chop finely
3 tsp capers – chop roughly
2 tbsp red wine vinegar
4 tomatoes – dice (½ cm)
4 sticks celery – dice finely
10g fresh basil – tear leaves
600g chicken fillets
1 tsp paprika
40g hard cheese – grate finely
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.
Cauliflower: Place florets on a tin foil lined baking tray with a drizzle of olive oil. Coat with the fennel seeds, season with salt and pepper, then mix and arrange in a single layer. Roast for 15 minutes until golden and cooked, but with a slight bite. Remove and allow to cool down slightly.
Chicken: Place a pan on medium-high heat with a drizzle of olive oil. Coat the chicken in paprika and season with salt and pepper. Add to the hot pan and cook for 5 minutes, until lightly golden and cooked through.
Anchovy dressing: Mix together anchovies, capers and red wine vinegar. Whisk in olive oil (2 tbsp for 4; 1 tbsp for 2; ½ tbsp for 1) and season with pepper (no salt).
Salad: Mix together the tomatoes, celery, basil and roast cauliflower and drizzle with the anchovy dressing.
Serve the salad topped with the chicken fillets and hard cheese.