CHICKEN TIKKA LENTIL, SPINACH & NAAN SALAD

Ingredients out● Griddle pan, high heat● Small frying pan, medium-low heat● Liquidizer 607

Great

% Daily Values based on a 2,000 calorie diet

Step 1

On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the tikka paste ● Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin ● Place on the hot griddle pan with the halved mushrooms, turning after 3 or 4 minutes, until nicely charred and cooked through ● Trim and finely slice the spring onions and half the chilli

Step 2

Put the mustard and cumin seeds and 2 tablespoons of oil into the frying pan, followed by the sliced spring onion and chilli ● Tip the lentils into the pan, squash in the tomato and add a pinch of salt and pepper and a splash of red wine vinegar ● Toss occasionally for a couple of minutes, then turn the heat off ● Rip the coriander stalks into the liquidizer with the juice of 1 lemon, the yoghurt, cashews, mango chutney and turmeric, then whiz up until smooth

Step 3

Remove the cooked chicken and mushrooms from the griddle and put the naan on the pan ● Tip the baby spinach on to a serving board or platter, scatter over the lentils, speed-peel the cucumber and carrot over the top and sprinkle over the mushrooms ● Slice the chicken, naan and remaining chilli and arrange on top, then crumble over the feta and spoon over the dressing ● Finish with the coriander leaves and serve with lemon wedges