DOCUMENT

½ large cauliflower, cut into florets 25 g ( ⅓ cup) parmesan cheese, finely grated Extra virgin olive oil, to drizzle 4 small chicken breasts 90 g ( ⅓ cup) pesto 1 large zucchini, grated, liquid squeezed out 60 g rocket 1 long red chilli, finely sliced 1 cup mint leaves, finely chopped 50 g ( ⅓ cup) pine nuts, toasted (optional) 2 tbsp extra virgin olive oil ½ lemon P E S T O B A K E D C H I C K E N W I T H P A R M E S A N C A U L I F L OWE R A ND Z U C C H I N I M I N T S A L A D I NG R E D I E N T S D I R E C T I ON S Preheat the oven on Fan Plus at 180 ⁰ C. Line a universal tray with baking paper. Spread the cauliflower on half of the tray, sprinkle with the parmesan and drizzle with some extra virgin olive oil. Place the tray on shelf position 2 and bake for 30 minutes, or until browned. Spread a tablespoon of pesto over each chicken fillet and in the final 15 minutes of the cauliflower cooking, add the fillets to the other side of the tray and bake until cooked through. Meanwhile, combine the zucchini, rocket, chilli, mint and pine nuts. Drizzle with extra virgin olive oil and squeeze over the lemon juice. Serve salad with baked cauliflower and pesto chicken. Preparation time: 20 minutes - Cooking time: 30 minutes - Serves: 4 Appliance / Function: Fan Plus