Tandoori Chicken Salad with Potato Wedges

Preheat oven to 200°C. Cut potatoes in half lengthways then into 5-6 wedges per half that are roughly the same size. Put in a bowl and toss with oil and season with salt and pepper. Place on oven tray and put in the oven to roast for 20 - 25 minutes.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Pat chicken thighs dry with paper towel. Rub tandoori paste all over and place in an ovenproof dish. Cut lemon into wedges and squeeze the juice of 2-3 wedges over the top and season with salt. Cook chicken in oven for 15-20 minutes or until cooked through (the juices should run clear when pierced with a knife).

Tip! If you have the time, the chicken can be marinated for a few hours or even overnight for a deeper flavour.

While the chicken is cooking, thinly slice shallot, halve cherry tomatoes and slice Lebanese cucumber. Pick and roughly chop coriander leaves (reserve some leaves for garnish).

In a small bowl, mix the Greek yoghurt with the juice of 2 lemon wedges (or to taste) and season with salt and pepper to taste.

Once cooked, remove potato wedges and chicken from oven. Slice the chicken on an angle. In a large bowl, toss cherry tomatoes, mixed lettuce, shallot (to taste), cucumber and chopped coriander together with the sliced chicken.

Tip! Use as much or as little of the shallot to suit your taste.

Divide potato wedges between plates. Dress salad with yoghurt dressing and plate. Garnish with chopped coriander, any remaining lemon wedges and cashew nuts. Enjoy!

Preheat oven to 200°C. Cut potatoes in half lengthways then into 5-6 wedges per half that are roughly the same size. Put in a bowl and toss with oil and season with salt and pepper. Place on oven tray and put in the oven to roast for 20 - 25 minutes.

Tip! When swapping the chef selected protein in this recipe, adjust the cooking times and the method to ensure your protein is cooked properly and therefore safe to eat.

Pat chicken thighs dry with paper towel. Rub tandoori paste all over and place in an ovenproof dish. Cut lemon into wedges and squeeze the juice of 2-3 wedges over the top and season with salt. Cook chicken in oven for 15-20 minutes or until cooked through (the juices should run clear when pierced with a knife).

Tip! If you have the time, the chicken can be marinated for a few hours or even overnight for a deeper flavour.

While the chicken is cooking, thinly slice shallot, halve cherry tomatoes and slice Lebanese cucumber. Pick and roughly chop coriander leaves (reserve some leaves for garnish).

In a small bowl, mix the Greek yoghurt with the juice of 2 lemon wedges (or to taste) and season with salt and pepper to taste.

Once cooked, remove potato wedges and chicken from oven. Slice the chicken on an angle. In a large bowl, toss cherry tomatoes, mixed lettuce, shallot (to taste), cucumber and chopped coriander together with the sliced chicken.

Tip! Use as much or as little of the shallot to suit your taste.

Divide potato wedges between plates. Dress salad with yoghurt dressing and plate. Garnish with chopped coriander, any remaining lemon wedges and cashew nuts. Enjoy!