Recipes of the week: Cauliflower dhal; Roast chicken & brown rice salad

I was pretty happy with how these recipes turned out, though the kids reckon I didn’t add enough salt.

The rice salad is a recipe that reminds me of Christmas – it was always served at my ex-husband’s family celebrations.

I brushed the roast chicken with a little chilli oil belonging to the youngest – she bizarrely ordered it online – but any vegetable-based oil would be fine.

The dhal is a variation on recipe from one of my trusty Woolies magazines. I love Spice Tailor Malabar paste so I added that instead of curry powder. You can find the original recipe by clicking here.

Enjoy your long weekend, if there’s one in your neck of the woods. It’s a gorgeous, sunny day here, so I’m off on a few walks.

Coconut & cauliflower dhal

Vegetable oil

1 large can coconut milk

1 pkt red lentils, rinsed and drained

1 brown onion, finely chopped

1 tbsp ginger

2 garlic cloves, crushed

50g Spice Tailor Malabar curry paste (add more if you like a spicier flavour)

1 long green chilli, thinly sliced

1 small head cauliflower, cut into florets

1/2 bunch coriander, chopped

1 small can coconut cream

2 tbsps lemon juice

120g pkt baby spinach leaves

METHOD: Saute onion in vegetable oil. Place coconut milk, lentils, onion, ginger, garlic, curry paste, 2 1/2 cups water and half the chilli in a large saucepan. Bring to the boil over high heat. Reduce heat and add cauliflower. Simmer, covered, until lentils are tender, stirring occasionally. Add more water if necessary. When lentils are cooked, remove lid and stir through coconut cream. Finely chop three-quarters of the coriander, then stir in with lemon juice and spinach. Season. Remove dahl from heat and top with remaining chilli and coriander. Serve with rice and naan.

Roast chicken with brown rice salad

4 x chicken maryland pieces

1 lemon, quartered

Vegetable oil

2 cups brown rice

4 spring onions, chopped

1 small red capsicum, finely diced

1/3 cup currants

60g roasted cashews

2 tbsps sunflower seeds

3 tbsps chopped continental parsley

1 cob corn, roasted, kernels shucked

For the soy dressing:

1/4 cup rice bran oil

3 tbsps soy sauce

1 lemon, juiced

1/2 clove garlic, crushed

Salt and pepper to taste

Plus steamed broccolini to serve

METHOD: Preheat oven to 200C. Brush marylands with a little oil and place in a baking dish. Squeeze a dash of lemon over each piece then add the lemons to the baking dish. Bake for 1 hour or until juices run clear when you pierce the joint with a skewer.

Cook rice according to pack directions. While still warm add spring onions, currants, capsicum and corn. Toss to combine. Shake dressing ingredients in a screw top jar and pour over. Toss to combine. Add cashews and sunflower seeds and toss again. Sprinkle with a few extra parsley leaves.

Serve rice salad with chicken and steamed broccolini.