Serve this platter-style as detailed below or with the various components stuffed into a warm pitta bread, for a more traditional take. It’s worth making double this recipe for red pepper hummus – spread on toast, it makes a delicious snack or in a sandwich.
Serves 4 
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2 tbsp rapeseed oil
Lemon wedges to serve
For the chicken:
17 oz chicken thighs, boneless & skinless, cut in bitesize pieces
3.5 oz greek yoghurt
2 garlic cloves, finely grated
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1 tsp paprika
1 tsp sea salt
For the salad:
2 tbsp extra virgin olive oil
1 tbsp white wine vinegar
7 oz lentils, cooked and cooled
½ red onion, finely sliced
1 romaine lettuce, shredded
½ cucumber, finely sliced
3 tbsp pine nuts, toasted
A small handful mint, roughly chopped
For the red pepper hummus:
2 roasted red pepper, from a jar, seeds removed
14 oz tin chickpeas, drained and rinsed
Juice of 1 lemon
2 tbsp tahini
1 garlic clove, finely grated
2 tsp cumin
1 tsp cayenne pepper
Sea salt
2 tbsp rapeseed oil
Lemon wedges to serve
For the chicken:
500g chicken thighs, boneless & skinless, cut in bitesize pieces
100g greek yoghurt
2 garlic cloves, finely grated
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1 tsp paprika
1 tsp sea salt
For the salad:
2 tbsp extra virgin olive oil
1 tbsp white wine vinegar
200g lentils, cooked and cooled
½ red onion, finely sliced
1 romaine lettuce, shredded
½ cucumber, finely sliced
3 tbsp pine nuts, toasted
A small handful mint, roughly chopped
For the red pepper hummus:
2 roasted red pepper, from a jar, seeds removed
400g tin chickpeas, drained and rinsed
Juice of 1 lemon
2 tbsp tahini
1 garlic clove, finely grated
2 tsp cumin
1 tsp cayenne pepper
Sea salt
Food processor
Mixing bowl
Large griddle pan
