• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into bite-sized chunks.
• Place potato, Mumbai spice blend and brown mustard seeds on a lined oven tray. Drizzle with olive oil and toss to coat.
• Roast until tender, 20-25 minutes. 

• Meanwhile, thinly slice cucumber into rounds. 
• Thinly slice red radish.
• Grate carrot (see ingredients).
• Cut paneer into 1cm-thick slices. 

• Cut chicken thigh into 2cm chunks.

• When the potato has 5 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. Cook chicken, tossing, until browned (when no longer pink inside), 5-6 minutes. Transfer to a plate.

• Return pan to medium-high heat, then cook paneer, until golden brown, 1-2 minutes each side.

• Remove pan from heat, return cooked chicken, then add sweet chilli sauce, turning paneer and chicken to coat.

• In a large bowl, combine mixed salad leaves, cucumber, radish, carrot and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.
• Divide sweet chilli paneer, chicken, Bombay potatoes and cucumber salad between plates.
• Sprinkle over crushed peanuts and serve with garlic aioli. Enjoy!