TANDOORI CHICKEN SALAD WITH CRISP CHICKPEAS AND MANGO

Author Nicola Graimes suggests serving with warm naan or roasted new potatoes.

Serves: 4.

1 heaped tbsp ( 15 mL) tandoori spice mix

1 tsp ( 5 mL) turmeric

2 tsp ( 10 mL) garam masala

1 tbsp ( 15 mL) sunflower oil, plus extra for drizzling

1 cup ( 250 mL) natural/ plain yogurt

Freshly squeezed juice of 1 large lemon

1 lb ( 500 g) skinless, boneless chicken breasts

1/ 3 lb ( 150 g) canned chickpeas, drained

4 heaped tbsp ( 60 mL) freshly chopped mint leaves

4 large handfuls of mixed salad leaves

1 small red onion, cut into thin rings

1 mango, halved, stoned/ pitted, peeled and sliced

Sea salt and freshly ground pepper

1. To make the marinade, mix together the tandoori spice mix, turmeric and garam masala in a large, shallow dish. Stir in the sunflower oil, 6 tablespoons ( 90 mL) of the yogurt and half the lemon juice and season. Add the chicken and spoon the marinade over until it is thoroughly coated, then leave to marinate for at least 30 minutes.

2. Preheat the oven to 400° F ( 200° C).

3. Put the chickpeas in a baking dish, drizzle over a little oil, season and toss until they are coated. Roast in the preheated oven for 30 minutes, turning once, or until crisp and golden.

4. Meanwhile, put the chicken in a roasting pan, spoon any leftover marinade over and roast for 20 to 25 minutes, until cooked through and there is no trace of pink inside. Let the chicken rest for 5 minutes.

5. Mix together the remaining yogurt and lemon juice, season, then stir in the mint and 1 tablespoon ( 15 mL) water to make the dressing. Arrange the salad leaves on 4 serving plates and top with the onion and mango.

6. Cut the chicken diagonally into thin slices. Arrange the chicken pieces on top of the salad, drizzle the dressing on top and sprinkle with the crisp chickpeas.