TANDOORI CHICKEN WITH LENTIL SALAD

SERVES 4

PREP AND COOK: 35 MINS 4 x 150g chicken breast fillets ¼ cup tandoori paste

⅓ cup Greek yoghurt

500g cauliflower, cut into small

florets

2 tblsps olive oil

2 zucchini (400g), cut into

2cm pieces

400g can brown lentils 1 carrot, grated

100g baby spinach leaves 1 cup fresh coriander leaves Lemon wedges and extra

yoghurt, to serve

1 Coat chicken with paste and yoghurt. Place on a greased oven tray.

2 Toss cauliflower with half the oil in a roasting pan.

Season with salt and pepper.

3 Cook chicken and cauliflower in a hot oven (200°C) for 10 minutes.

4 Toss zucchini with remaining oil. Add to cauliflower. Cook chicken and vegetables for a further 15 minutes, or until chicken is cooked and vegetables are just tender, not soft. Remove chicken. Cover lightly with foil to keep warm.

5 Toss cooked vegetables in a large bowl with drained lentils, carrot, spinach and coriander. Season.

6 Serve chicken with lentil salad, lemon wedges and extra yoghurt.

Try substituting canned chickpeas or cooked, cooled brown rice for the lentils.