Griddled Chicken & Butter Bean Salad with Cauliflower

Ingredients

• 7 oz (200 g) cauliflower
• 2 tsp (10 ml) extra-virgin olive oil
• 1/2 tsp (1 g) caraway
• 5 1/2 oz (150 g) chicken thigh
• 3 1/2 oz (100 g) canned butter beans
• 1 oz (25 g) feta
• 1 tbsp (15 ml) red wine vinegar
• 1 tbsp (3 g) fresh dill
• 1 oz (30 g) romaine leaves

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat the oven to 425°F (220°C). Toss the cauliflower florets with half the olive oil and the caraway, turn them cut side down on a rimmed baking sheet and roast 18 minutes, until deep golden.
2. Dry the chicken thigh and griddle it in the rest of the olive oil 5 minutes a side, until it reads 165°F (74°C). Rest it 3 minutes.
3. Warm the drained butter beans on the hot griddle 2 minutes.
4. Crumble the feta onto the hot cauliflower, fold in the beans, top with the sliced chicken, the red wine vinegar and the dill. Keeps three days; add dill, vinegar and torn romaine fresh.