Warm chicken tikka pita salad

Instructions

1 Mix paste, yoghurt and chutney together. Add chicken and season. Toss to coat evenly. Leave to marinate for at least 30 minutes.

2 Meanwhile, prepare salad. Heat oil in a non-stick pan. Add cumin seeds with chilli. Cook for a few minutes. Add onions, tomatoes and mushrooms. Cook for a few more minutes. Use a vegetable peeler to make carrot and cucumber ribbons.

3 Place all salad vegetables, except 1/4 of the cucumber ribbons, in a bowl. Add lentils and coriander. Toss lightly. Toast pita breads and tear in quarters.

4 To make raita, mix all raita ingredients together and chop put aside cucumber ribbons then add.

5 Heat a non-stick pan or a griddle with a little oil spray until hot. Cook chicken for 4-5 minutes, turning once until it is lightly charred.

6 Place salad vegetables on a platter with torn pita and top with chicken pieces. Drizzle with raita. Serve with lemon wedges and mint sprigs if you prefer.