The Firecracker Salad

• 6 1/16 tablespoons Greek yoghurt
• 1/2 teaspoon salt
• 1/2 teaspoon chilli powder
• 2/3 tablespoon cumin powder
• 1/2 teaspoon Garam Masala
• 1 inch root ginger piece, peeled and grated
• 1 clove garlic crushed
• 1/2 lemon
• 5/8 pound chicken breast fillets skinned
• 3 3/8 tablespoons light olive oil
• 2 11/16 tablespoons lemon juice
• 2 tablespoons water
• salt to taste
• 2 cloves garlic peeled and crushed
• 2 Scotch bonnet chilli seeds removed and chopped
• 1 pinch sugar
• 3 1/8 ounces naan bread
• 1 cup cucumber finely sliced
• 1 plum tomato large, deseeded and finely sliced
• 2 tablespoons red onion finely chopped, or shallot
• 3 tablespoons pomegranate seeds fresh
• 6 tablespoons coconut shavings or flakes, fresh or dried
• 2 1/8 tablespoons cashews chilli, see below
• 2 handfuls romaine lettuce
• 1 handful salad leaves baby
• 1 red chilli long, deseeded, and finely sliced for garnish, optional

1. Marinate the chicken: Mix together the ingredients for the tikka paste. Add the chicken, coat well, cover and leave to marinate in the fridge for at least 30 mins or overnight if time allows.
2. Meanwhile, make the dressing: place all the ingredients in a bowl and blend into a fine paste with a fork. Season to taste. Set aside.
3. When ready to cook, heat a griddle pan, add the naan and cook on both sides until the naan is crisp, about 2 minutes each side. Slice and then cut on the diagonal to make diamond shapes.
4. Add the chicken to the griddle and cook undisturbed for 3 minutes. Turn the heat down to medium and cook for another 4 minutes. Turn the chicken over and cook for a further 5-6 minutes or until cooked all the way through (pierce the thickest part with the tip of a knife and press the juices coming out should be clear). Slice the chicken and cool slightly.
5. Place all the remaining salad ingredients in a large bowl, add half the dressing and toss well to mix. Divide between two large plates, scatter over the naan and place the chicken on top and finally garnish with the sliced chilli. Serve with the remaining dressing for dunking the pieces of toasted naan (delicious!).
6. Quick Chilli Cashew nuts: Heat 1 tsp oil in a small saucepan, add a pinch of salt, and 1/4 tsp each freshly round black pepper, chilli powder and ground cumin powder. Add 30g unsalted cashew nuts and stir well to coat. Keep stirring until roasted, around 4 minutes more. Transfer to a plate and cool.

greek yoghurt, salt, chilli powder, cumin powder, garam masala, ginger piece, garlic, lemon, chicken, light olive oil, lemon juice, water, salt, garlic, scotch, sugar, bread, cucumber, tomato, red onion, pomegranate seeds fresh, coconut shavings, cashews chilli, handful salad leaves baby, red chilli

Taken from www.yummly.com/recipe/The-Firecracker-Salad-1673968 (may not work)