Spiced with aromatic Middle Eastern flavours and grilled until lightly charred, this simple but delicious chicken is served atop a herby cauliflower tabouli for a weeknight dinner that’s big on flavour but low on carbs.
Peel and crush garlic. Place ½ the garlic in a bowl with ½ the sumac, Seventh Heaven Spice Blend, chicken and 20ml (1 tablespoon) olive oil. Season with salt and toss well to coat. Refrigerate until ready to cook.
Trim and roughly chop cauliflower. Place in a food processor and process until mixture resembles couscous. Heat 2 teaspoons olive oil in a large frypan over high heat. Add cauliflower and cook, stirring, for 3 minutes or until lightly golden and softened. Transfer to a large bowl to cool.
Pick mint leaves from their stems and finely chop. Finely chop parsley stems and leaves. Add mint and parsley to cauliflower and mix to combine.
Roughly chop tomatoes and add to cauliflower. Add remaining crushed garlic and remaining sumac, season with salt and pepper and mix to combine.
Wipe frypan clean and return to medium-low heat with 2 teaspoons oil. Add chicken and cook for 6–7 minutes each side or until cooked through and dark golden brown. Remove and cover with foil to rest.
Finely zest lemon and juice ½ the lemon. Cut remaining lemon into wedges. Add juice and zest to cauliflower tabouli with remaining oil and toss well to coat. Divide between plates. Slice chicken and place on top of tabouli. Sprinkle with almonds and serve with lemon wedges.