Chicken Tikka, Lentil, Spinach and Naan Salad (from Jamie's 15 Minute Meals)
2 x 200g skinless chicken breasts
2 heaped tsp Patak's tikka paste
4 chestnut mushrooms
4 spring onions
1 fresh red chilli
1 heaped tsp mustard seeds
1/2 tsp cumin seeds
1 250g pack of ready-to-eat Puy lentils
1 ripe tomato
red wine vinegar
1 big bunch of fresh coriander
4 tbsp fat-free natural yoghurt
1 heaped tbsp cashew nuts
1 heaped tbsp mango chutney
1 tsp turmeric
2 naan breads
200g baby spinach
1/2 a cucumber
30g feta cheese
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 chili.
Put the mustard and cumin seeds and 2 tablespoons of oil into the frying pan, followed by the sliced spring onion and chili. Tip the lentils into the pan, squash in the tomato and add a punch 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 in the liquidizer with the juice of 1 lemon, the yoghurt, cashews, mango chutney and turmeric, then whizz up until smooth.
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 chili and arrange on top, then crumble over the feta and spoon over the dressing. Finish with the coriander leaves and serve with lemon wedges.