Green bean & cucumber salad with BBQ chicken tikka


1/4 cup Indian Tikka paste

1 tbs lemon juice

1/3 cup Greek-style natural yoghurt

8 chicken thigh fillets

250g baby green beans

1/2 cup coriander leaves

2 Lebanese cucumbers, thinly sliced lengthways

2 green onion (shallots), thinly sliced

2 tbs extra virgin olive oil

salt and black pepper

Naan bread, mango chutney and lemon wedges, to serve


Preparation: about 20 minutes (+ marinating time) – Cooking: about 15 minutes – Serves: 4

Step 1: Combine tikka paste, lemon juice and yoghurt in a medium ceramic baking dish. Add chicken. Toss to coat chicken paste mixture. Cover and refrigerate for 30 minutes (or longer if time permits)

Step 2: Meanwhile, cook beans in a small saucepan of boiling water for 2 minutes. Drain and refresh in cold water. Plac in large bowl. Add coriander, mint, cucmbers and green onions. Set aside.

Step 3: Preheat a greased barbecue plate or char-grill pan over medium heat. Cook chicken for 5-6 minutes on each side until cooked through.

Step 4: Drizzle bean mixture with olive oil. Season with salt and pepper and toss to combine. Serve bean salad with chicken, naan bread, mango chutney and lemon wedges.

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