Broc on with this rockstar of a tangy side salad that brings lead singer energy to crunchy-crumbed golden chicken. We're taking the fast track here with pre-made schnittys ready hit the hot pan. It's a chart-topper of a dish.
Heat 30ml (1½ tablespoons) olive oil in a frypan over medium heat. Add schnitzels and cook, turning halfway, for 8–10 minutes or until cooked through. Drain on paper towel and season with salt. While schnitzels are cooking, continue with step 2.
Peel and finely slice eschalot. Place honey, red wine vinegar, remaining olive oil, eschalot, salt and pepper in a bowl and mix to combine. Set aside to pickle slightly.
Chop cauliflower into small florets.
Cook cauliflower in a saucepan of salted, boiling water for 2–3 minutes. Drain well and rinse under cold water. Set aside.
Place baby spinach leaves in a bowl with cauliflower, currants, most of the almonds, pickled eschalot and most of the Za'atar Bazaar. Crumble over feta and gently toss to combine.
Divide schnitzels, hummus and cauliflower salad between plates. Sprinkle with reserved almonds and reserved Za'atar Bazaar to serve.