Roast chicken with cauliflower and tahini

Ingredients

• 500g cauliflower, cut into small florets
• 1/4 cup (60ml) olive oil
• 1 tablespoon each chopped flat-leaf parsley & mint, plus whole mint leaves to serve
• 1 teaspoon ground cumin
• 1/4 cup (60ml) lemon juice
• 4 x 170g chicken breast fillets
• 1 tablespoon tahini
• 1/3 cup (95g) low-fat Greek-style yoghurt
• 1 teaspoon smoked paprika (pimenton)
• 2 tablespoons blanched almonds, toasted, chopped

Description

1.Preheat the oven to 200°C. Toss the cauliflower with 1 1/2 tablespoons oil, then season. Place on a baking tray and roast, turning occasionally, for 40 minutes or until tender and golden.
2.Meanwhile, mix chopped herbs and cumin with remaining 1 1/2 tablespoons oil and 2 tablespoons lemon juice, then toss with the chicken. Transfer to a separate baking tray and place in the oven for the final 20 minutes of the cauliflower cooking time.
3.Stir tahini and yoghurt with remaining 1 tablespoon lemon juice.
4.To serve, thickly slice chicken and arrange on plates with the cauliflower. Dollop over the tahini yoghurt and dust with paprika. Serve scattered with almonds and mint.