It's always difficult ...

… to get it right when the weather is hot!

A warm “salady” dish I think fits the bill.

This “salady dish” is excellent hot or cold - it stands perfectly well on its own but better still as part of a party table. It's convenient in that you can marinade overnight and just pop into the oven when you're ready.

Here goes :

Tandoori chicken tikka salad

Serves 4

700g (1lb 8oz) chicken breast, cut

into chunks

Marinade

1½ tbsps ginger and garlic paste

½ tsp salt

1½ tsps green chilli paste

2½ tbsps white vinegar

5 tbsps vegetable oil

1½ tsps turmeric

1½ tsps red chilli powder

1½ tsps cumin powder

2 tsps garam masala

160g (5½ oz) Greek yoghurt

or low fat version

For the dressing

4 tbsps extra virgin olive oil

1½ tbsps balsamic vinegar

1½ tsps brown sugar

¼ tsp coarse black pepper

¼ tsp cumin powder

pinch of salt

In a bowl mix the chicken pieces with the ginger and garlic paste, salt, green chilli paste and the white vinegar and leave to one side.

In a separate mixing bowl, whisk the oil and turmeric. Add the red chilli powder, cumin powder and garam masala to the bowl then mix well before adding the yoghurt. Combine the mixture thoroughly.

Add the chicken pieces to the yoghurt mixture. Use your hands to ensure the chicken pieces are evenly coated in the yoghurt marinade. Leave the chicken to marinade for at least an hour. You can leave it in the marinade overnight, this way the chicken will absorb all the flavours thoroughly.

Once the chicken has been marinated, place the pieces on an oven tray. Cook in a pre-heated oven at 160fan/180c/Gas 4 for 20-25 minutes.

If you prefer a vegetarian or vegan version you can use Quorn pieces.

Next up a photo-guide to the method ...