Sumac has a mildly spicy, lemony flavour that pairs well with middle eastern inspired dishes, such as this warm salad made from roasted cauliflower and chickpeas, silverbeet and carrots. We’re using chicken tenders as they cook fast; you could use any cut of chicken.
Sumac chicken with roast cauliflower, chickpea & carrot salad
- 2-3 x chicken tenders per person
- Olive oil
- 1 can chickpeas, drained and rinsed
- 1/2 head of cauliflower cut into small florets
- 2 carrots, peeled into ribbons
- 1/2 bunch of silverbeet, stalks removed, and leaves shredded
- 1/4 tsp crushed garlic, or 1 clove crushed or sliced finely
- 1/2 tsp Sea salt
- 2 tbsp Lemon Juice (or juice of two lemons)
- 1/2 tbsp Sumac
- 2 tbsp Olive oil
- 2 tsp chopped parsley
- Lemon wedges
- Heat your oven to hot (220C/fan 200C/gas 7). Add the chickpeas and cauliflower to a bowl with 1-2 teaspoons of sumac and a glug of olive oil. Mix to coat then tip out onto a baking sheet. Add the chicken tenders to the same bowl with another glug of olive oil and liberally coat with sumac. Arrange the tenders on the baking sheet amongst the cauliflower and chickpeas and roast for 15-20 minutes, until the chicken is cooked through and the cauliflower caramelised.
- Make the dressing by whisking the ingredients together, taste and season if needed.
- Steam or sauté the silverbeet leaves until just cooked. Add the carrot ribbons, roasted cauliflower and chickpeas and silverbeet to a large bowl along with ¾ of the dressing and toss to combine.
- Serve the salad piled up with the chicken on top, drizzled with remaining dressing. Add a sprinkle more sumac and/or parsley if desired. Serve with a couple of lemon wedges for squeezing over the chicken.
Swap the chicken tenders for salmon, lamb or use other cuts of chicken. Sumac seared tofu also works for a meat free option.
The veges are pretty interchangeable; use diced and roasted pumpkin, sweet potatoes, potatoes, Brussels, or parsnips and you can leave out the chickpeas if desired. Swap this silverbeet for spinach or kale, or cabbage.