Green bean & cucumber salad with BBQ chicken tikka

Prep 20 mins + marinating time | Cook 15 mins | Serves 6

¹⁄₄ cup Indian Tikka paste
1 tbs lemon juice
¹⁄₃ cup Greek-style natural yoghurt
8 chicken thigh fillets
250g baby green beans
¹⁄₂ cup coriander leaves
¹⁄₃ cup mint leaves
2 Lebanese cucumbers, thinly sliced lengthways (use a vegetable peeler)
2 green onions (shallots), thinly sliced
2 tbs extra virgin olive oil
Naan bread, mango chutney and lemon wedges, to serve

Step 1 Combine tikka paste, lemon juice and yoghurt in a medium ceramic baking dish. Add chicken. Toss to coat chicken with paste mixture. Cover and refrigerate for 30 minutes (or longer if time permits).

Step 2 Meanwhile, to make green bean & cucumber salad, plunge beans into a small saucepan of boiling water and cook for 2 minutes until just crisp. Drain and refresh in cold water. Place in a large bowl. Add coriander, mint, cucumbers and green onions. Set aside.

Step 3 Preheat a greased barbecue plate or char-grill pan over medium heat. Cook chicken for 5–6 minutes on each side until just cooked through.

Step 4 Drizzle bean mixture with olive oil. Season with salt and pepper and toss to combine. Serve bean & cucumber salad with the chicken, naan bread, mango chutney and lemon wedges.

Good for you ... Green Beans

Provide some iron, which is especially useful for choose a vegetarian diet. Iron is needed for making red blood cells, which carry oxygen throughout the body. The vitamin C in beans also helps the absorption of iron.

Beans are also a good source of folate, one of the B vitamins that is important for growth and development in children and for normal blood formation at all ages.