Season the chicken breast fillets with the BBQ seasoning, then sear both sides in hot oil until golden brown. Roast in the oven at approx. 120°C for around 15 minutes until cooked.
Marinate the cauliflower in some salt, pepper and olive oil. Bake in the oven at 160°C for approx. 20 minutes. It’s fine if it’s still got a bit of a bite to it (al dente).
Caramelize the sunflower and pumpkin seeds in sugar, pour onto baking paper, leave to cool, then roughly chop.
Finely grate the carrots. Remove the seeds from the pomegranate. Chop the iceberg lettuce into bite-size pieces.
Combine the orange juice, mustard and olive oil to make a dressing. Season with curry powder, honey, salt and pepper.
Arrange all of the prepared ingredients separately in a bowl. Top with the curry dressing, caramelized seeds, puffed amaranth and coriander.