Try this twist on a roast chicken, or make our classic roast chicken recipe. We've also got plenty more delicious chicken salad recipes.

*This recipe is gluten-free according to industry standards


  • olive oil
  • 2 tsp  sumac
  • ½ tsp  ground cumin
  • ½ cauliflower, cut into florets
  • 1 skinless chicken breast
  • a small bunch mint, leaves finely chopped
  • ½ small clove garlic, crushed 
  • 100ml  fat-free yogurt
  • ½ red onion, finely sliced 
  • 2 tbsp  sultanas
  • 1 tsp  red wine vinegar
  • a handful of leaves  flat-leaf parsley


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Whisk 1 tsp oil, the sumac, cumin and some seasoning in a large bowl. Add the cauliflower and the chicken breast and toss in the spiced oil.

  • STEP 2

    Tip onto a shallow baking tray or sheet and roast for 15-20 minutes until the chicken is cooked and the cauliflower is lightly charred and tender. Leave to cool a little.

  • STEP 3

    Mix the mint, garlic and yogurt with some seasoning. In a separate bowl mix the red onion, sultanas, red wine vinegar and 1 tsp oil. Shred or slice the chicken, and add to the red onion mix with the cauliflower. Toss, then add the parsley. Tip onto 2 plates with a spoonful of the mint yogurt.


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