Quick Chicken and Curried 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.

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

b) Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the diced chicken and green beans and stir-fry, 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 and the chicken is cooked through, 5-7 mins. Remove the pan from the heat. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

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 the chickpeas have 5 mins left, carefully remove from the oven and drizzle with oil. Sprinkle over the curry powder, season with salt and pepper, then toss to coat and return to the oven for the remaining time.

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

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