The Firecracker Salad

Photo: Mustard Communications

Ingredients

For the chicken:

90 mls (6 tablespoons) Greek yoghurt

2 1/2 mls (½ teaspoon) salt

2 1/2 mls (½ teaspoon) chilli powder

10 mls (2 teaspoons) cumin powder

2 1/2 mls (½ teaspoon) garam masala

2 1/2 -cms (½-inch) piece root ginger, peeled and grated

1 clove garlic, crushed

Juice of half a lemon

2 (140g) chicken breast fillets, skinned

Scotch bonnet vinaigrette:

50 mls light olive oil

40 mls lemon juice

30 mls (2 tablespoons) water

Salt to taste

2 cloves garlic, peeled and crushed

2 scotch bonnet chilli, seeds removed and chopped

One large pinch of sugar

For the salad:

1 (90g) piece naan bread

100 grams (4 ounces) cucumber, finely sliced

1 large plum tomato, deseeded and finely sliced

30 mls (2 tablespoon) finely chopped red onion or shallot

45 mls (3 tablespoon) fresh pomegranate seeds

30 grams coconut shavings or flakes, fresh or dried

30 grams chilli cashews (see below)

2 handfuls of Romaine lettuce

1 handful of baby salad leaves

1 long red chilli, deseeded, and finely sliced for garnish (optional)

Preparation

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.

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.

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.

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.

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!).

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About

Thought of as one of the hottest salads in the world!

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.