Persian Chicken Skewers With Lemon, Cauliflower & Green Olive Salad

1. Prepare the chicken: Soak 8 short skewers in water until ready to prepare the chicken.
2. In a bowl mix together the olive oil, tomato paste, lemon juice, lemon zest, smoked paprika, chilli flakes, garlic, salt and black pepper. 
3. Slice the chicken pieces into bite-size pieces. Add them to the marinade and toss well. Allow to marinade for a minimum of 30 minutes. 
4. Prepare the Cauliflower: Preheat the oven to 220°C. Cut the cauliflower into even florets. Place them in a roasting dish and drizzle over 2 tablespoons olive oil, salt and pepper. Toss, then roast in the oven for 10-15 minutes, until golden and just tender. Remove from the oven. 
5. In a bowl, mix the olives, preserved lemon + liquid, capers, cucumber, pumpkin seeds, lemon juice and zest together. 
6. Prepare the yoghurt dressing: Mix the ingredients together. Season to taste with salt and pepper.

To cook the chicken:

1.  Skewer the chicken pieces on the skewers. Set your grill to a medium heat. Cook the chicken, turning often, until it has good colour and is cooked through, 10-15 minutes. 
2. Once cooked, serve on a platter. Toss the cauliflower with the olive and cucumber mixture. Spoon onto the platter. Top with pomegranate seeds, and serve toasted pitas on the side.