Indian Inspired Curried Chicken Breast and Roasted Chickpea Salad

a) Meanwhile, tear the ciabatta into roughly 2cm chunks.

b) Pop the ciabatta onto a baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to coat well.

c) Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.

d) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

e) Once hot, add the chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. Once cooked, set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) While everything bakes, trim the green beans and cut into thirds. 

b) Put the chicken pan back on medium-high heat with a drizzle of oil. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

c) Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil. 

d) Cook until the beans are tender, 4-5 mins. Remove the pan from the heat.

a) Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

b) In a large bowl, combine the mashed garlic, yoghurt, mango chutney, cider vinegar and olive oil for the dressing (see pantry for amount). Taste and season with salt and pepper.

c) Halve the baby plum tomatoes and toss through the dressing. Set aside to macerate.

a) When everything's ready, add the chicken, croutons, roasted chickpeas, green beans, tomatoes and baby leaves to the dressing. Toss to evenly coat.

b) Taste and season with salt and pepper if needed. TIP: Don't add the leaves too early or they'll go soggy.