Inspired by my friends at Blid/Hatton -  a delicious combo of flavours and bursting with yellow goodness, this is a great meal in itself, or perhaps leave out the chicken and serve as a starter, or a side dish with some grilled meat or fish.   

150g cooked puy lentils (or a mix of lentils & quinoa)

About 150g small pack of prepared mango, cut into small pieces

1 small cauliflower, trimmed and cut into small florets

80g bag of watercress (or salad leaves or rocket)

2 large chicken breasts, cut into chunks

2 tsp round turmeric

Large Handful of chopped fresh herbs (Parsley and mint)

5 Tbs olive oil

2 large lime  Juice/zest

Dressing:

I large lime (juice and zest)

6 Tbs plain yoghurt

1 Tbs mild curry powder (Korma)

salt & pepper

Preheat the oven 180C

Mix 1 tsp turmeric, 1 Tbs olive oil, salt and pepper with the chicken (leave to marinate for an hour or more if you have time, but don't worry if you don't have time).   Fry gently in a non-stick frying pan (no need to add more oil) for about 8-10 mins until cooked through.

Similarly mix the cauliflower florets with 1 tsp turmeric, 1 Tbs olive oil, salt and pepper until well coated and roast in the oven for approx 15 mins (giving a turn midway) until a little charred at the edges

Mix the lentils together with 3 Tbs olive oil, lime juice, zest, herbs, salt and pepper.   Gently fold in the salad leaves, chicken, cauliflower and mango until combined.

Mix the dressing ingredients together, check seasoning then drizzle over the salad just before serving.

Serves 4-6