Tandoori Chicken Salad Bowl with Herb Yoghurt

Zest lemon and cut into wedges. Slice cucumber. Peel and mince ginger and garlic. Peel and cut onion into thick slices. Rinse and drain lentils. Pick coriander and mint leaves and chop roughly, discarding stems.

Coat chicken in tandoori paste, lemon zest and minced ginger. Season with salt and pepper and set aside.

Mix yoghurt, most of the herbs (saving some for the salad), garlic and a squeeze of lemon juice (not too much else it will be too sour) together with a stick blender. Blend until smooth and season with salt.

Heat a pan on medium high heat with a drizzle of oil. Add chicken and cook for 5-6 minutes each side or until cooked through. You might have to turn it a few times to prevents burning. Add the onions for 5 minutes until brown and soft. Rest the chicken for a few minutes and slice.

Mix together kale and beetroot mix, cucumber, lentils and cooked onions. Season with salt. Top with chicken and drizzle over herb yoghurt. Enjoy!

Zest lemon and cut into wedges. Slice cucumber. Peel and mince ginger and garlic. Peel and cut onion into thick slices. Rinse and drain lentils. Pick coriander and mint leaves and chop roughly, discarding stems.

Coat chicken in tandoori paste, lemon zest and minced ginger. Season with salt and pepper and set aside.

Mix yoghurt, most of the herbs (saving some for the salad), garlic and a squeeze of lemon juice (not too much else it will be too sour) together with a stick blender. Blend until smooth and season with salt.

Heat a pan on medium high heat with a drizzle of oil. Add chicken and cook for 5-6 minutes each side or until cooked through. You might have to turn it a few times to prevents burning. Add the onions for 5 minutes until brown and soft. Rest the chicken for a few minutes and slice.

Mix together kale and beetroot mix, cucumber, lentils and cooked onions. Season with salt. Top with chicken and drizzle over herb yoghurt. Enjoy!

Zest lemon and cut into wedges. Slice cucumber. Peel and mince ginger and garlic. Peel and cut onion into thick slices. Rinse and drain lentils. Pick coriander and mint leaves and chop roughly, discarding stems.

Coat chicken in tandoori paste, lemon zest and minced ginger. Season with salt and pepper and set aside.

Mix yoghurt, most of the herbs (saving some for the salad), garlic and a squeeze of lemon juice (not too much else it will be too sour) together with a stick blender. Blend until smooth and season with salt.

Heat a pan on medium high heat with a drizzle of oil. Add chicken and cook for 5-6 minutes each side or until cooked through. You might have to turn it a few times to prevents burning. Add the onions for 5 minutes until brown and soft. Rest the chicken for a few minutes and slice.

Mix together kale and beetroot mix, cucumber, lentils and cooked onions. Season with salt. Top with chicken and drizzle over herb yoghurt. Enjoy!

Zest lemon and cut into wedges. Slice cucumber. Peel and mince ginger and garlic. Peel and cut onion into thick slices. Rinse and drain lentils. Pick coriander and mint leaves and chop roughly, discarding stems.

Coat chicken in tandoori paste, lemon zest and minced ginger. Season with salt and pepper and set aside.

Mix yoghurt, most of the herbs (saving some for the salad), garlic and a squeeze of lemon juice (not too much else it will be too sour) together with a stick blender. Blend until smooth and season with salt.

Heat a pan on medium high heat with a drizzle of oil. Add chicken and cook for 5-6 minutes each side or until cooked through. You might have to turn it a few times to prevents burning. Add the onions for 5 minutes until brown and soft. Rest the chicken for a few minutes and slice.

Mix together kale and beetroot mix, cucumber, lentils and cooked onions. Season with salt. Top with chicken and drizzle over herb yoghurt. Enjoy!

Zest lemon and cut into wedges. Slice cucumber. Peel and mince ginger and garlic. Peel and cut onion into thick slices. Rinse and drain lentils. Pick coriander and mint leaves and chop roughly, discarding stems.

Coat chicken in tandoori paste, lemon zest and minced ginger. Season with salt and pepper and set aside.

Mix yoghurt, most of the herbs (saving some for the salad), garlic and a squeeze of lemon juice (not too much else it will be too sour) together with a stick blender. Blend until smooth and season with salt.

Heat a pan on medium high heat with a drizzle of oil. Add chicken and cook for 5-6 minutes each side or until cooked through. You might have to turn it a few times to prevents burning. Add the onions for 5 minutes until brown and soft. Rest the chicken for a few minutes and slice.

Mix together kale and beetroot mix, cucumber, lentils and cooked onions. Season with salt. Top with chicken and drizzle over herb yoghurt. Enjoy!

Zest lemon and cut into wedges. Slice cucumber. Peel and mince ginger and garlic. Peel and cut onion into thick slices. Rinse and drain lentils. Pick coriander and mint leaves and chop roughly, discarding stems.

Coat chicken in tandoori paste, lemon zest and minced ginger. Season with salt and pepper and set aside.

Mix yoghurt, most of the herbs (saving some for the salad), garlic and a squeeze of lemon juice (not too much else it will be too sour) together with a stick blender. Blend until smooth and season with salt.

Heat a pan on medium high heat with a drizzle of oil. Add chicken and cook for 5-6 minutes each side or until cooked through. You might have to turn it a few times to prevents burning. Add the onions for 5 minutes until brown and soft. Rest the chicken for a few minutes and slice.

Mix together kale and beetroot mix, cucumber, lentils and cooked onions. Season with salt. Top with chicken and drizzle over herb yoghurt. Enjoy!