1 chicken breast
1 tsp olive or avo oil
60g cauliflower florets
1 1/2 tbsp plain yoghurt
1 tsp tahini
1 tsp honey
juice of 1/2 a lemon
1/4 cucumber, sliced
1 carrot, spiralised or shredded
handful shredded red cabbage
2 spring onions, sliced
1 tbsp pomegranate seeds or dried cranberries
1 tbsp chopped parsley
30g chopped Brazil nuts
- Heat a griddle pan over a medium-high heat. Brush the chicken breast with oil and brown. Turn the heat to medium-low, flip over and heat until cooked through, then slice.
- Pulse the cauliflower florets in a food processor until it looks like couscous.
- To make the dressing, mix the yoghurt, tahini, honey and lemon juice together.
- Build the bowl: arrange the chicken, cauliflower, cucumber slices, carrot, red cabbage, spring onions, pomegranate seeds, parsley and Brazil nuts in the bowl, then dollop over the dressing.