BUTTERFLIED TANDOORI CHICKEN WITH CHICKPEA SALAD
SERVE 4
PREP AND COOK: 1 HOUR
1.3kg Simply Roast
Butterflied Chicken Sweet
Garlic & Herb Marinade
2 tblsps tandoori paste
1 cup Greek yoghurt
1 tblsp lemon juice
2 tsps honey
CHICKPEA SALAD
400g can chickpeas, drained and rinsed
3 vine-ripened tomatoes, cut into 1cm thick wedges
1 large Lebanese cucumber, halved lengthways, diagonally sliced
60g bag baby spinach leaves
¾ cup fresh coriander leaves
1 Place chicken, skin side up, on an oven tray lined with baking paper.
2 Combine tandoori paste with 2 tblsps of the yoghurt in a bowl. Spread evenly over chicken.3 Cook in a moderately hot oven (190°C) for about 1 hour, or until cooked through. Remove.
4 Meanwhile, combine remaining yoghurt with lemon juice and honey in a small jug. Stir until smooth. Season with salt and pepper.
To make chickpea salad, combine all ingredients in a large bowl. Arrange over a
