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Our Recipes

Chicken, Chargrilled Cauliflower and Caramelised Onion Salad

Serves: 4

Preparation time: 15 minutes

Cooking time: 20 minutes


  • 500g cauliflower, sliced
  • 8 Lilydale tenderloins
  • 1 tspn finely grated lemon rind
  • 2 Tblsp lemon juice
  • ¼ cup olive oil
  • 1/3 cup caramelized onion relish
  • 1 cup parsley leaves
  • ¼ cup mint leaves
  • 2/3 cup sultanas
  • 40g baby spinach
  • 1 small chilli, seeded and finely chopped
  • 2/3 cup natural almonds


  1. Heat a lightly greased frying pan over medium high heat. Cook the cauliflower in batches for 3-4 minutes until just tender. Adding more oil as needed. Set aside to cool. In the same pan, cook the tenderloins until lightly golden and just cooked through.
  2. In a large serving bowl toss together the lemon rind and juice, oil, onion relish, herbs, sultanas, spinach, chilli, almonds, cauliflower and tenderloins.
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Our Recipes
Our Recipes