CRUNCHY CAULIFLOWER SALAD & CHICKEN

A great recipe to add a bit of texture and crunch to your salad

PROTEIN:

1 X Chicken Leg

2 x heaped tablespoons of natural yoghurt

VEGE:

1 x Onion, 1/2 head of cauliflower plus an extra serving of your choice

CARBS:

1 x potato or carb of your choice

FATS:

Roughly 1 tablespoon of fats from the chicken

OTHER INGREDIENTS:

1/2 bunch thyme

50g mixed baby cornichons & pickled onions

1 teaspoon wholegrain mustard

Red wine vinegar

METHOD:

Preheat oven to 180degrees. Put chicken skin side down in a snug fitting pan on a medium heat to crisp up. Peel the onion, slice into thick rounds, add to the pan and fry for 10 minutes, stir in the thyme, add 2 tablespoons red wine vinegar, flip the chicken and roast for 30 mins.

Meanwhile, finely chop the cornichons and pickled onions and place in a large bowl with 1 tablespoon on liquor from the jar, the yoghurt and mustard. Mix well, season. Very finely slice the cauliflower. Toss the cauliflower in the dressing. (There will also be enough salad for leftovers)