Herby Cow Marinated Chicken with Roasted Cauliflower, Zucchini & Pomegranate Salad

3/4 cup natural yoghurt
120g Yarra Valley Cheese Herby Cow
1 tsp ground cumin
1 tsp ground coriander
1 tsp curry powder
50g tomato paste
1 garlic clove crushed
1/4 tsp chilli powder

1 small cauliflower chopped into small florets
1 tsp ground cumin
2 tbsp. olive oil
2-3 small zucchinis sliced into ribbons
3 tbsp. smoked almonds roughly chopped
1 tbsp. currants
1/4 cup continental parsley leaves picked
1/4 cup pomegranate seeds
Salt & pepper to taste
120g Yarra Valley Cheese
Spicy Cow to crumble

1 tbsp. olive oil
2 tbsp. pomegranate molasses
1 tsp cumin seeds lightly toasted
2 tbsp. lemon juice
Salt & pepper to taste

Combine all ingredients in a bowl or food processor. Whisk or blend until ingredients are combined to a smooth paste.

Place chicken pieces in a large bowl, and coat with the marinade. Cover and place in the fridge to marinate while you prepare the other ingredients.

For the salad, place the chopped cauliflower with olive oil, ground cumin, salt and pepper to taste in a bowl, toss to coat.

Place on an oven tray and roast for 15-20 minutes until cooked and golden.

Grill the zucchini ribbons for 2-3 minutes each side, on a hot char grill.

In a bowl whisk together dressing ingredients.

Combine all salad ingredients, including dressing, together in a bowl.

Preheat oven to 180°C.

Place the marinated chicken pieces on a flat oven tray lined with baking paper.

Cook in a hot oven for approx. 30-40 minutes, turning once, until chicken is cooked through.

Serve with the cauliflower salad crumbled with Yarra Valley Cheese Herby Cow.


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