Roasted Cauliflower Salad with Yoghurt Dressing

Preheat oven to 180°c.

Cut cauliflower into bite size pieces (don't be afraid to use the stalks).

Cover with extra virgin olive oil and Moroccan spice.

Cook cauliflower in the oven for 25 minutes until golden (cook chicken at the same time if you are adding it to your meal).

Meanwhile, drain and rinse chickpeas and halve the cherry tomatoes and assemble in a bowl.

To make the dressing mix together lemon rind, juice, garlic and yoghurt.

Once cauliflower is cooked, add to bowl and top with olives, parsley, flaked almonds and the dressing to finish.

Mix together lemon rind and yoghurt and put chicken into a baking tray and then totally cover the chicken with the yoghurt.

Bake at 180°c for 20minutes - Put into the oven at the same time as the cauliflower

NOTE:

If you cook the yoghurt chicken there will be a fair amount liquid around the chicken when you remove it from the oven, just discard it.