Chicken with curried cauliflower fritters

Method

1. Preheat the oven to 180C/gas 4. Pace the olive oil, coriander, shallots, garlic and cumin in a saucepan over a gentle heat for a minute or so - this helps bring out the flavour.

2. Smear this mixture under the skin of the chicken breasts.
Heat the olive oil in a frying pan and fry the chicken skin side down until golden brown. Transfer to the oven and continue cooking for 8-10 minutes.

4. Warm the curry powder in a small saucepan over a gentle heat. Remove from the heat and toss with the blanched cauliflower florets.

5. Coat the cauliflower florets in flour, and dip in beaten egg, followed by the breadcrumbs. Heat the oil and deep fry for about 2 to 3 minutes, until golden brown.

6. For the dressing, mix the chilli, yogurt, lemon juice, coriander, apple, shallot and tomato - season to taste.

7. Arrange the salad leaves on a plate. Scatter the cauliflower around, and place the chicken on top. Spoon over the yogurt dressing and serve.