Step 1

Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Place cauliflower on prepared tray. Drizzle with 1 ½ tablespoons oil and sprinkle with the stock powder. Bake for 25 minutes or until golden and tender.

Step 2

Meanwhile, place stock and mustard in a small saucepan and bring to the boil over high heat. Reduce heat and simmer for 2 minutes. Add cream and simmer for a further 2-3 minutes or until sauce is reduced by half. Stir through chives and lemon juice, keep warm.

Step 3

Heat remaining oil in large non-stick frying pan over medium-high heat. Cook chicken and bacon for 3-4 minutes each side or until golden and crisp. Cut bacon into 3cm pieces.

Step 4

Arrange salad leaves, chicken, cauliflower and bacon on a serving platter. Drizzle with the cream sauce and sprinkle with macadamia nuts and remaining chives.