6. Good Organic Gardening - November-December 2016 AvxHome.in

COOKING WITH JOANNA RUSHTON | Baby spinach
Star ingredient: Baby spinach
Grilled Tandoori Chicken &
Salad with Fermented Vegetables
This makes a lovely lunch or light dinner, with the spicy chicken, fresh salad, tangy fermented vegetables
or chutney and creamy yoghurt all complementing each other perfectly.
Serves 2
Ingredients
300g boneless chicken thigh
2 tbsp ghee
1 tbsp tandoori spice mix
Mixed salad, to serve*
2 tbsp fermented vegetables**, to serve
2 small ramekins yoghurt (optional), to serve
Spicy Tandoori Mix
2 tsp chilli powder
1 tbsp paprika
2 tbsp garam masala
*Our salad is baby spinach, cherry tomatoes,
avocado and sunflow er sprouts with a simple
dressing of apple cider vinegar, olive oil and a
dash of pomegranate molasses.
**Our fermented vegetables recipe appeared in
Vol 4 No 6 of Good Organic Gardening but if you
didn’t make any, use pickle or chutney instead.
Method
1. To make tandoori spice mix, combine
all ingredients.
2. To make salad, place ingredients in salad
bowl and toss with your favourite dressing.
3. In stainless steel bowl, toss chicken
meat in tandoori spices.
4. Heat ghee on either a cast-iron grill plate
or sauté pan. Cook chicken on medium
heat for about 6 mins each side.
5. Serve with salad, fermented vegetables
or chutney and a small ramekin of yoghurt.
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