• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with brown mustard seeds, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the wedges between two trays.

• Meanwhile, halve snacking tomatoes. Thinly slice cucumber. • In a medium bowl, combine tandoori paste, the honey, the plain flour and a pinch of salt. Add chicken tenderloin and toss to coat. • In a shallow bowl, add panko breadcrumbs and Mumbai spice blend. Add chicken to the seasoned panko in batches, pressing to coat. Transfer to a plate.

• When the wedges have 10 minutes remaining, in a large frying pan, add enough olive oil to cover the base and heat over medium-high heat. • Cook chicken until cooked through, 3-5 minutes each side (cook chicken batches if your pan is getting crowded). Season to taste. Transfer to a paper towel-lined plate. TIP: The chicken is cooked when it is no longer pink inside.

• In a second medium bowl, combine cucumber, snacking tomatoes, mixed salad leaves and a drizzle of the white wine vinegar and olive oil. Season to taste. • Divide tandoori chicken, sweet potato wedges and garden salad between plates. • Serve with coconut sweet chilli mayo. Enjoy!