Curried Chicken and Roasted Pepper Salad

Lay the chicken flat on one half of a baking tray and the sliced pepper on the other half. Drizzle some oil over the pepper and season with salt and pepper. 

Once hot, roast on the middle shelf of your oven until the chicken is browned and cooked through and the pepper is tender, 16-18 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, cut the naans (1 per person) into roughly 2cm squares.

Pop them onto another baking tray. Drizzle with oil, season with salt and pepper, toss to coat well and spread out into a single layer.

Add the garlic parcel alongside on the same tray.

When the chicken is halfway through cooking, pop the crouton tray onto the top shelf and bake until the croutons are golden and the garlic is softened, 8-10 mins.

Once cooked, remove from the oven and set aside. 

While everything's in the oven, chop the tomato into 1cm pieces.

In a large bowl, combine the mango chutney, yoghurt and cider vinegar. Season with salt and pepper to taste, then mix in the tomato. 

Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Stir it through the mango chutney yoghurt, then set aside.