Shawarma spiced chicken, crispy cauliflower, mint-tehini sauce, Israeli salad

What you’ll need from the pantry:

- Canola or grapeseed oil - Unsalted butter - Extra virgin olive oil - Kosher salt - Black pepper

Kitchen tools you’ll need:

- 2 baking sheet - Cutting board - Chef’s knife - 1 sauté pan - Tongs - Spatula - 2 Medium bowls - Tasting spoon - Citrus zester

1. MARINATE AND COOK THE SHAWARMA SPICED CHIKEN Preheat your oven to 500 degrees. Add the chicken to a baking sheet and marinate the chicken with the shawarma spice, salt and pepper. Heat a large saute pan over medium high heat and enough canola or grapeseed oil to cover the bottom of the pan. Add the seasoned chicken and sear on the first side for 5-7 minutes and golden brown. Flip the chicken and continue to cook for another 10 minutes over medium low heat, flipping occasionally 2. CRISP THE CAULIFLOWER Slice the cauliflower into 4 steaks and season with extra virgin olive oil, salt and pepper. Place the seasoned cauliflower onto a baking sheet and place into your preheated oven and roast for 7-9 minutes on the first side, then flip each steak and cook for another 5-7 minutes in the oven.

3. MAKE THE TEHINI SAUCE Add the tahini to a mixing bowl and add salt, pepper, 1 ½ cups of warm water and 1 tsp of extra virgin olive oil. Zest and juice a half of the lemon (reserve the other half for the Israeli salad) and add it to the bowl. Slice the mint as thin as you can and add it to the bowl. Whisk it all together until the sauce has emulsified.

4. MAKE THE ISRAELI SALAD Dice the red onion, tomato and cucumber and add it all to a mixing bowl. Add the zest and juice of the remaining half lemon into the bowl along with a teaspoon of extra virgin olive oil, salt and pepper. Stir to combine.

5. PLATE THE DISH Divide the chicken and cauliflower onto your plates and top each with the tahini sauce and the Israeli salad