Ingredients

For the chicken breast and lettuce:

• 2 chicken breasts, sliced half
• 1 tbsp curry powder
• 2 gem lettuce, halved lengthways
• 2 tbsp mango chutney
• 15ml olive oil
• 1 lime, quartered

For the yoghurt dressing:

• 250ml mayonnaise
• 1 clove garlic
• 1 inch ginger, peeled
• 2 tbsp curry powder
• 1 tsp paprika
• 1/2 tsp turmeric
• 1 tsp chilli powder
• 100g paneer cheese

Tools

• MultiPro Go Super Compact Food Processor

Method

For the chicken breast and lettuce:

1. Add the mayonnaise, mango chutney and all the spices, ginger, garlic and a teaspoon of sea salt to the Multi-Pro Go and pulse until you have a smooth texture and split the mixture into thirds.
2. Mix the chicken pieces with 1 tablespoon curry powder and then fold into the chicken one-third of the mayonnaise mixture and the olive oil.
3. Lay the sliced gem lettuce cut side up and spoon over one-third of the mayonnaise mixture over each gem lettuce and then liberally grate the paneer over each slice and pat it down to stick to the lettuce.
4. When the bbq is hot, lightly oil the grill and barbecue the chicken pieces for about 4 minutes on each side (cut open to ensure it is cooked – should be white, or reads 74c with a meat thermometer).
5. Remove from the bbq and leave to rest. At the same time, place the gem lettuce slices cut side down onto the grill over direct heat. Don’t move them!
6. Leave them for a few minutes to char, then carefully use a fish slice to lift them from the grill and turn them over for a minute, remove once done.

To serve:

1. Spoon over the remaining third of the mayonnaise mixture onto each plate into a neat strip and lay a portion of the chicken pieces on top. Place a slice of gem lettuce onto the plate and garnish with a very light pinch of turmeric and a squeeze of lime.