Yarra Valley Cheese
spicy cow

Spicy Cow marinated chicken with roasted cauliflower, zucchini & pomegranate salad

Serves 4

Recipe Image


  • 3/4 cup natural yoghurt
  • 120g Yarra Valley Cheese Spicy Cow
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp curry powder
  • 50g tomato paste
  • 1 garlic clove crushed
  • 1/4 tsp chilli powder

Combine all ingredients in a bowl or food processor. Whisk or blend until ingredients are combined to a smooth paste.
Place chicken pieces in a large bowl, and coat with the marinade. Cover and place in the fridge to marinate while you prepare the other ingredients.



  • 1 small cauliflower chopped into small florets
  • 1 tsp ground cumin
  • 2 tbsp. olive oil
  • 2-3 small zucchinis sliced into ribbons
  • 3 tbsp. smoked almonds roughly chopped
  • 1 tbsp. currants
  • 1/4 cup continental parsley leaves picked
  • 1/4 cup pomegranate seeds
  • Salt & pepper to taste
  • 120g Yarra Valley Cheese
  • Spicy Cow to crumble



  • 1 tbsp. olive oil
  • 2 tbsp. pomegranate molasses
  • 1 tsp cumin seeds lightly toasted
  • 2 tbsp. lemon juice
  • Salt & pepper to taste

For the salad, place the chopped cauliflower with olive oil, ground cumin, salt and pepper to taste in a bowl, toss to coat.

Place on an oven tray and roast for 15-20 minutes until cooked and golden.

Grill the zucchini ribbons for 2-3 minutes each side, on a hot char grill.

In a bowl whisk together dressing ingredients.

Combine all salad ingredients, including dressing, together in a bowl.


To cook the chicken

  • Preheat oven to 180°C.
  • Place the marinated chicken pieces on a flat oven tray lined with baking paper.
  • Cook in a hot oven for approx. 30-40 minutes, turning once, until chicken is cooked through.
  • Serve with the cauliflower salad crumbled with Yarra Valley Cheese Spicy Cow.


> Download PDF

Yarra Valley Cheese