We needed a quick warming salad for lunch on the girls weekend away just gone so this was perfect & quick! It was on the table within about 20 minutes and hit the spot on a freezing cold day!
1/2 a head of cauliflower, divided into flowerets
1 chicken breast fillet, 2cm slices
3 handfuls of chopped kale
1 can of butter beans
small bunch of coriander, chopped for the garnish
2 tsp of ground cumin
2 tsp of ground coriander
2 tsp of dried tarragon
2 tbsp wholegrain mustard
1 tbsp of olive oil
1 tbsp of apple cider vinegar or white vinegar
1 cup of water
pepper and salt
In a large le creuset style pan over medium heat, add 1 cup of water and the cauliflower. season with 1tsp each of cumin, coriander, tarragon, pepper and salt. Stir well and cover for a minute or two. Add the chicken and season again with cumin, coriander, tarragon, pepper and salt. Stir well and cover for 10 minutes, stirring every few minutes. Add the kale, butter beans and stir through the mustard, olive oil and vinegar.
Cover again for 2 minutes before serving. Top with the avocado and coriander.