Process cauliflower in a food processor until it resembles cous cous. Place in a large mixing bowl with sliced radishes, currants, lemon juice and olive oil. Season to taste.
Preheat a seasoned grill. Brush the chicken with oil on both sides and season with pepper.
Place on the pan and grill for 3-5 minutes each side or until cooked through. Remove from heat and cover with foil to keep warm. Wipe the pan with kitchen paper and return to the heat. Grill the haloumi for 1-2 minutes each side or until golden brown. Remove from heat.
Slice chicken and toss through cauliflower mixture along with the haloumi.
Arrange watercress on a large serving plate. Top with cauliflower mixture and drizzle with yoghurt. Top with flaked almonds and serve immediately.
Makes 4 servings
|Nutritional Information - Per Serve|
|Saturated Fat||11 g|
|Total Carbohydrate||12 g|
|Total Protein||38 g|
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