Pasta Salad with Roasted Cauliflower, Leek, Asparagus, Mustard Chicken & Ricotta

(serves 4)

So strange how the mind (well, just some minds) works when it comes to food: one friend mentions one ingredient (in this case cauliflower), and then you find a new grocery store that sells an awesome condiment for a great price (pink Himalayan salt for $8/kg! at Casa Gusto next to Grounds of Alexandria) and suddenly, a new recipe is born! Well, this recipe happened something like that... i am rather excited about my new pink salt (and black volcanic salt to trial as well!) and Garlic Olive Oil bargain ($5 for a jar!).. definitely more recipes to come that are going back to the basics :)

Also looking for a health kick so wanted a new tasty lunch recipe that i can make in bulk and take to work and be satisfied after eating so cravings for all the chocolate dwindles away... so far so good.

Prep time: 30 min
Cooking time: 30 min 


Ingredients:
1 head of cauliflower
1 leeks, stem only
1 bunch asparagus
1kg Chicken Maryland (2 big pieces)
300g pasta
100g ricotta
Rind and juice of 1 lemon
1 tsp thyme
2 tsp seeded mustard
2 tsp dried oregano
Garlic olive oil
Salt & Pepper


Method:
1. Preheat the oven to 180˚C.
2. Cut the cauliflower into bite-size florets and dress in olive oil, salt, pepper and thyme.
3. Spray oil on a foil-lined tray and spread the cauliflower out on the tray. Roast for 20-30 minutes until the florets are just slightly crispy.
4. Cut the leek into thick chunks diagonally and dress in olive oil, salt, pepper and a drizzle of balsamic vinegar. Roast on a foil-lined tray for 20-25 minutes.
5. Boil a deep pot of water and poach the chicken, either by cooking on high for 10-15 minutes then letting it sit in the water for another 15 minutes, OR by using a thermal cooker and cooking on high for 5 minutes, then leaving in the thermal cooker for 30 minutes.
NB. Check the chicken is cooked by piercing it lightly with a knife and the juices should run clear. 
6. Remove the chicken from the water, let it cool for 5 minutes, then shred the chicken and dress it in salt, pepper, lemon juice, 2 tsp seeded mustard and 2-3 tsp garlic olive oil.
7. Cut about 1-2 cm off the asparagus stalks, then cut into thirds. Grill (using a sandwich press is easiest i find) with salt and pepper and drizzle of olive oil for 3-5 minutes until soft and slightly crunchy!

8. Cook the pasta until al dente, drain in a colander then dress in the garlic olive oil, salt, pepper, lemon rind, lemon juice (add to preferred taste) and oregano.

9. Toss the pasta with the chicken, cauliflower, leek and asparagus and season with salt, pepper, olive oil and lemon juice to taste. Serve with bite-sized spoonfuls of ricotta on top!