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By Anne Hy
CHICKEN TIKKA LENTIL, SPINACH & NAAN SALAD
Ingredients out● Griddle pan, high heat● Small frying pan, medium-low heat● Liquidizer
607
Updated at: Thu, 17 Aug 2023 00:23:17 GMT
Nutrition balance score
Great
Glycemic Index
50
Low
Glycemic Load
26
High
Nutrition per serving
Calories478.1 kcal (24%)
Total Fat14.6 g (21%)
Carbs51.6 g (20%)
Sugars9.6 g (11%)
Protein34.4 g (69%)
Sodium641.4 mg (32%)
Fiber9.5 g (34%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
salad
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4spring onions
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1red chilli
fresh
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1 heaped tspmustard seeds
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½ tspcumin seeds
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olive oil
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1 x 250gready-to-eat Puy lentils
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1tomato
ripe
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red wine vinegar
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1 bunchfresh coriander
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2lemons
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4 Tbspfat-free natural yoghurt
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1 heaped tbspcashew nuts
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1 heaped tbspmango chutney
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1 tspturmeric
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2naan breads
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200gbaby spinach
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0.5cucumber
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1carrot
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30gfeta cheese
chicken
Instructions
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
Notes
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Delicious
Easy
Go-to
One-dish
Under 30 minutes
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