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.