• Preheat oven to 220°C/200°C fan-forced. 
• Chop cauliflower into small florets.
• SPICY! This spice blend is hot! Add less if you’re sensitive to heat. Place cauliflower on a lined oven tray. Sprinkle over Mexican fiesta spice blend, drizzle with olive oil and toss to coat.
• Roast until tender and brown around edges, 20-25 minutes.
• In the last 5 minutes of cook time, remove tray from oven, then drizzle over the honey, tossing cauliflower to coat. Return to oven and roast until golden. 

• When cauliflower has 10 minutes remaining, thinly slice cucumber into rounds. Thinly slice spring onion.

• Slice avocado in half, scoop out flesh and roughly chop.

• Season chicken tenderloins with salt and pepper all over.

• In a small bowl, combine mild chipotle sauce and mayonnaise.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.

• Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side.

• Meanwhile, in a medium bowl, combine cucumber, mixed salad leaves, avocado and a drizzle of white wine vinegar and olive oil.

• Season with salt and pepper.

TIP: Chicken is cooked through when it is no longer pink inside.

• Divide avocado salad between bowls. 
• Top with Mexican charred cauliflower and chicken.
• Drizzle over creamy chipotle dressing. Sprinkle over spring onion. Enjoy!