Tandoori Chicken
with Grilled Zucchini
and Mint

:: Serves 4

:: Cooking time; 20 minutes

:: Ingredients

½ cup Greek style yoghurt
Rind of 1 lemon
2 teaspoons Tandoori paste
4 single chicken breast fillets, skin removed
3 zucchinis, sliced thickly
Olive oil, for brushing
½ cup mint leaves
100g rocket
1 Lebanese cucumber, finely diced
1 tomato, finely diced
1 Spanish onion, finely sliced
1 tablespoon red wine vinegar
Sea salt and cracked back pepper
Finely chopped mint leaves, extra

:: Method

Combine the yoghurt, lemon rind and Tandoori paste, brush over the chicken and leave to marinate for 1 hour.

Preheat a BBQ or char grill to medium-high. Brush the zucchini with oil and cook for 5 minutes each side. Cook the chicken for 6 minutes per side, turning once. Combine the cucumber, tomato and onion with the vinegar, place a little of each on each serving plate with the rocket and mint.

Slice the cooked chicken diagonally and serve over the salad vegetable with the zucchini. Season well with salt and pepper, and extra chopped mint.