350g cauliflower florets

150g kale leaves

200g feta

150g marinated semi dried tomato halves

2 cloves garlic, thinly sliced

¼ cup (45g) black pitted olives

sea salt and cracked pepper

21/2 tbsp extra virgin olive oil

8 x 200g chicken thigh fillets, skin on

11/2 tbsp sumac

250g vine-ripened cherry tomatoes

1. Preheat oven to 240 C.

2. Spread the cauliflower, marinated semi dried tomato halves and oil from jar, feta, garlic, olives, salt, pepper and olive oil in a large roasting tray and toss to combine.

3. Place a pan on high heat, spray with oil. Rub the chicken with half the sumac and place in the pan, cook until chicken starts to darken (approx 2 minutes), turn and seal the other side for 1 minute.

4. Place chicken in amongst ingredients in roasting tray.

5. Sprinkle with remaining sumac and cook for 15 minutes or until the chicken is golden.

6. Add the tomatoes and kale which have been tossed in a small amount of olive oil. Cook for a further

5. Minutes or until tomatoes are just blistered and kale is crispy.

7. Divide between plates to serve.