a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Drain and rinse the chickpeas in a sieve, then pat dry with kitchen paper. Spread the chickpeas onto a baking tray. Roast on the middle shelf of your oven until crispy, 18-20 mins. Turn halfway through.

c) Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the parcel until soft, 10-12 mins.

d) Heat a drizzle of oil in a frying pan on high heat. Once hot, lay the chicken into the pan. Season. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. Fry until golden, 3-4 mins. Turn and cook for 1 min more. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

a) Meanwhile, tear the ciabatta into roughly 2cm chunks.

b) Pop the chicken onto a baking tray. Bake on the top shelf of the oven until slightly golden and cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

b) Halfway through the chicken cooking time, remove the tray from the oven and add the croutons. Drizzle with oil, season with salt and pepper and toss to coat well.

c) Return to the oven to bake 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 green beans and stir-fry until starting to char, 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, 4-5 mins. Remove the pan from the heat.

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 chicken, croutons, roasted chickpeas, 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.

a) Share the salad between your serving bowls.

b) Drizzle over the tamarind chutney. 

c) Crumble over the Greek style salad cheese to finish.