Roasted Cauliflower & Chicken with Tahini

FEATURING MONJAY MEZZA’S TAHINI DIP

Not much needs to be done to enjoy our products, Break open a packet of your favourite crackers or cut a carrot into batons and dip away. Or simply arrange our delicious finger foods on a platter and watch them crowd around. But the potential of our range is so much more, and we want to prove it. So we've created our very own recipe page to show you the versatility of our products. Dips to marinate or bake with, finger food transformed into main meals - the limit is your imagination.

SERVES: 2

COOK TIME: 30-40 minutes

Amazing flavour doesn’t have to mean hours of prep and a mountain of dishes. Tray bakes are case in point. Simple, practical and delicious, they bring the joy back to cooking without the fuss. Our luscious Tahini Dip takes centre stage in this recipe, turning everyday chicken and cauliflower into a delightful feast that’s perfect for any occasion.

Tray bakes are the ultimate kitchen hack for creating amazing meals with minimal effort. All you need is a single baking tray to transform basic ingredients into a flavourful masterpiece. This approach proves that amazing taste doesn’t have to be complicated – it’s all about bringing together fresh, quality ingredients and letting them work their magic.

A brief word on tahini.

A creamy sesame seed paste, tahini boasts ancient origins tracing back thousands of years. Its birthplace is often attributed to the Middle East, where sesame seeds have been cultivated since the Bronze Age. Historical records suggest tahini was a culinary staple in civilisations like the Babylonians and Assyrians. It played a prominent role in the diets of ancient Egyptians and Persians, who recognised its nutritional value.

With the spread of trade and cuisine, tahini found its way into Mediterranean and North African cuisines, contributing to dishes like hummus and baba ganoush. Today, tahini remains a fundamental ingredient in Middle Eastern cuisines, while continuing to influence palates everywhere.

Ingredients

1 cauliflower head, broken into florets
Olive oil
500 grams of chicken tenderloins
Juice of half a lemon
½ teaspoon of paprika
2 tablespoons of chopped flat-leaf parsley
2 tablespoons of toasted slivered almonds
Monjay’s Tahini Dip

Method

Heat the oven to 200°C.

Toss the cauliflower florets with two tablespoons of olive oil, season well, and then place on a baking tray and roast for twenty minutes.

Place the chicken in a large bowl and add two tablespoons of olive oil, the lemon juice, paprika and parsley. Season well and toss to coat.

Add the chicken to the cauliflower tray if there’s enough room and roast it all together for another fifteen minutes, or until cooked through. (If the tray isn’t big enough, just use another one.)

To serve, spoon the Tahini Dip over the chicken and cauliflower and scatter with the almonds.

Monjay Mezza is the home of traditional Middle Eastern Dips, Finger Food and Desserts.