Roast chicken with cauliflower and tahini

Ingredients (4 servings):

• 500g cauliflower, cut into small florets
• ¼ cup (60ml) olive oil
• 1 tablespoon each chopped flat-leaf parsley and mint, plus whole mint leaves to serve
• 1 teaspoon ground cumin
• ¼ cup (60ml) lemon juice
• 4 x ±170g chicken breast fillets
• 1 tablespoon tahini
• 1/3 cup (95g) Greek-style yoghurt
• 1 teaspoon paprika
• 2 tablespoons blanched almonds, toasted, chopped

Method:

1. Preheat the oven to 200°C.
2. Toss the cauliflower with 1½ tablespoons oil, then season. Place on a baking tray and roast, turning occasionally, for 40 minutes or until tender and golden.
3. Meanwhile, mix chopped herbs and cumin with remaining 1½ tablespoons oil and 2 tablespoons lemon juice, then toss with the chicken.
4. Transfer to a separate baking tray and place in the oven for the final 20 minutes of the cauliflower cooking time.
5. Stir tahini and yoghurt with remaining 1 tablespoon lemon juice.
6. To serve, thickly slice chicken and arrange on plates with the cauliflower.
7. Dollop over the tahini yoghurt and dust with paprika.
8. Serve scattered with almonds and mint.