Chicken & Pineapple Salad With Crispy Chickpeas

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and take your chicken out of the fridge, open the packet and let it air

Drain and rinse your chickpeas

Add the drained chickpeas to a baking tray (or two!) with your ground coriander, 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a pinch of salt and give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crispy – these are your crispy chickpeas

Cut your red chilli[es] in half lengthways, deseed and chop finely

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Chop your coriander finely, including the stalks

Combine the chopped chilli (can't handle the heat? Go easy!), ginger and coriander with your rice vinegar, 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt – this is your chilli dressing

Drain your pineapple

Chop the pineapple into bite-sized pieces

Tip: Keep the pineapple juice for your smoothies, cakes or marinades!

Peel and chop your red onion[s] into wedges, then separate the wedges into 'petals'

Cut your chicken breast portion[s] into bite-sized pieces

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the chopped chicken and a pinch of salt and cook for an initial 5-6 min or until lightly browned

Once lightly browned, add the onion petals and cook for a further 5-6 min or until the chicken is cooked through (no pink meat!) and the onion has softened

Once the chicken is cooked, add your tamarind paste to the pan with a small splash of water

Remove the pan from the heat and stir it all together until everything's coated in the tamarind sauce

Wash your salad and pat it dry with kitchen paper

Add the salad, cooked chicken, red onion petals, chopped pineapple and chilli dressing to a large bowl

Gently mix together – this is your chicken & pineapple salad