Ingredients

• 4 chicken breasts
• cut in half lengthways
• 2 tbsp olive oil
• 8 sprigs fresh thyme
• leaves only
• 4 ripe tomatoes
• cut in half horizontally
• 3 tbsp clear honey
• 1 large cauliflower
• core removed
• broken into florets
• 250ml/9fl oz maple syrup
• 6 tbsp white wine vinegar
• 1 heaped tsp curry powder
• 75g/2½oz shelled pistachio nuts
• roughly chopped
• 75g/2½oz toasted flaked almonds
• 4 spring onions
• trimmed
• sliced
• 3 tbsp chopped fresh mint leaves
• 3 tbsp chopped fresh coriander leaves
• salt and freshly ground black pepper

Directions

• Thirty minutes before you want to eat
• prepare your barbecue: allow the flames to flare up and die down until the coals are just glowing.
• Meanwhile
• rub the chicken-breast pieces in half of the oil and season
• to taste
• with salt and freshly ground black pepper. Add half of the thyme leaves and mix well.
• When the barbecue is ready
• place the chicken pieces
• skin-side down
• onto the barbecue and grill for 8-10 minutes on each side
• or until golden-brown and cooked through. (The chicken is cooked through if the juices run clear when a skewer is inserted into the centre of the meat.)
• Place the tomato halves
• cut-side down
• on a sheet of aluminium foil. Fold up the edges of the foil to make a tray
• then drizzle over the remaining oil and the honey. Sprinkle over the remaining thyme and season
• to taste
• with salt and freshly ground black pepper.
• Place the foil tray on the barbecue grill
• alongside the chicken
• and grill for 12-15 minutes
• or until the tomatoes have softened and blackened slightly.
• Meanwhile
• blend the cauliflower florets to crumbs in a food processor
• then transfer to a large bowl.
• Heat a frying pan over a medium heat. When hot
• add the maple syrup
• vinegar and curry powder
• stir well
• and cook for 1-2 minutes
• or until heated through.
• Add the maple syrup mixture to the cauliflower
• then add the pistachios
• almonds
• spring onions and herbs and stir until well combined. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• pile the cauliflower salad onto a large serving platter and top with the barbecued chicken pieces and the grilled tomatoes. Drizzle over the juices left in the tomato tray.