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Chicken, Cauliflower, Watercress and Almond Salad

Serves 4


  • 1/2 medium cauliflower
  • 1 bunch baby radishes, thinly sliced
  • 1/4 cup currants
  • juice of 1 lemon
  • 2 tablespoons olive oil, plus extra for frying
  • 400g chicken tenderloins
  • 200g haloumi, cut into thick slices
  • 1 bunch watercress
  • 1/2 cup greek style natural yoghurt
  • 1/4 cup natural flaked almonds
Download Recipe (PDF)


  1. Process cauliflower in a food processor until is resembles cous cous. Place in a large mixing bowl with sliced radishes, currants, lemon juice and olive oil. Season to taste.
  2. Preheat a grill or frying pan with 1 tablespoon oil over medium-high heat. Season chicken with salt and freshly ground black pepper, add to pan and cook for 3-5 minutes each side or until cooked through. Remove from heat and cover with foil to keep warm. Clean pan, return to heat and add 1 tablespoon oil. Pan-fry haloumi for 1-2 minutes each side or until golden brown. Remove from heat.
  3. Slice chicken and toss through cauliflower mixture along with the haloumi.
  4. Arrange watercress on a large serving plate. Top with cauliflower mixture and drizzle with yoghurt. Top with flaked almonds and serve immediately.

Tips / Handy Hints

Preparation Time: 20 minutes Cooking Time: 15 minutes Soak currants in boiling water for 5 minutes before adding to salad for extra plumpness. If watercress is unavailable substitute rocket or baby spinach leaves


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