Ingredients
Method
1.Preheat oven to hot, 200°C. Line a large oven tray with baking paper.
2.Arrange lemon slices on tray and top with chicken. Rub with half the oil and season. Bake for 1 hour until cooked.
3.In a large, heavy-based saucepan, melt butter on medium. Sauté cauliflower and garlic for 6-8 minutes. Add stock and bring to the boil. Simmer, covered, for 15-20 minutes until tender. Cool, then transfer to a blender. Purée with lemon juice. Season and keep warm.
4.Toss Brussels sprouts with remaining oil. Preheat a barbecue or chargrill pan on high. Grill sprouts for 2-3 minutes each side until tender. Cool slightly. Season to taste, then toss with grapes and cheese.
5.Serve chicken with cauliflower purée and warm Brussels sprout salad.