Preparation time is 20minutes
Cook time is 5minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
Mint Dressing
- 1 cup firmly packed mint leaves (plus extra to serve)
- 1/4 cup lemon juice
- 1tablespoons olive oil
- 1 continental cucumber, halved, deseeded (sliced into chunks)
- 1/2 red onion (thinly sliced into rounds)
- 1 1/2tablespoons tandoori paste
- 400grams chickpeas, rinsed (drained)
- 1 cup Greek-style yoghurt
- 280grams naan bread
- 60grams baby spinach leaves
- 1/4 cup olive oil
- 1/2 RSPCA approved hot roast chicken
Method
Step 1 of 5
Preheat grill on high. Line a baking tray with foil. Slice chicken, discarding skin and bones. Shred remaining meat.
Step 2 of 5
Pat dry chickpeas with paper towel. Mix tandoori paste with 1 tbs oil in a bowl. Add chickpeas and toss well to coat. Spread over one half of baking tray. Brush each naan with 1 tbs oil and place on other side of tray. Cook under grill for 3-4 minutes, stirring chickpeas and turning naan halfway, or until naan bread is toasted and golden.
Step 3 of 5
To make the mint dressing, process mint, lemon juice and oil in a food processor until smooth. Season. Transfer to a bowl.
Step 4 of 5
In a large bowl, combine chicken, chickpeas, cucumber, spinach and onion. Drizzle over remaining oil and toss gently to combine.
Step 5 of 5
Spread yoghurt over base of a large serving platter. Pile salad on top. Drizzle over mint dressing. Scatter over extra mint, and serve with naan.
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