Tandoori chicken salad with crisp chickpeas & mango

The combination of succulent spicy chicken, roasted chickpeas and sweet mango is a real winner in this hearty salad.

SERVES 4 PREP 20min, plus marinating and resting COOK 30min

• 1 heaped tbsp tandoori spice mix

• 1tsp turmeric

• 2tsp garam masala

• 1tbsp sunflower oil, plus extra for drizzling

• 250ml plain yogurt

• Freshly squeezed juice 1 large lemon

• 600g skinless, boneless chicken breasts

• 150g tinned chickpeas, drained

• 4 heaped tbsp fresh mint leaves, chopped

• 4 large handfuls mixed salad leaves

• 1 small red onion, cut into thin rings

• 1 mango, halved, stoned, peeled and sliced

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, 100ml yogurt and half the lemon juice, and season with sea salt and freshly ground black pepper. Add the chicken and spoon the marinade over it until it’s thoroughly coated, then leave to marinate for at least 30min.

2 Preheat the oven to 200° (180°C fan) mark 6. Put the chickpeas in a baking dish, drizzle over a little oil, season, and toss until they are coated. Roast

in the oven for 30min, or until crisp and golden, turning once.

3 Meanwhile, put the chicken in a roasting pan, spoon over any leftover marinade and roast for 20-25min, until cooked through and there is no trace of pink inside.

Let the chicken rest for 5min.

4 Mix together the remaining yogurt and lemon juice, season, then stir in the mint and 1tbsp water to make the dressing.

5 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 and sprinkle with the crispy chickpeas.