Ingredients

• 100g (1 ⁄3 cup) gluten-free tandoori paste
• 90g (1 ⁄3 cup) Tamar Valley Greek-style yoghurt, plus extra, to serve
• 8 small (about 1.1kg) chicken drumsticks, scored
• 400g can brown lentils, rinsed, drained
• 2 tomatoes, sliced
• 200g grape tomatoes, halved
• 2 sticks celery, thinly sliced diagonally
• 1/2 red onion, thinly sliced
• 2 tablespoons extra virgin olive oil
• 1 teaspoon brown mustard seeds
• 1 ⁄2 teaspoon cumin seeds
• 1 garlic clove, crushed
• 2 tablespoons fresh lemon juice
• 1 ⁄4 teaspoon brown sugar
• 1 ⁄2 bunch fresh coriander, leaves picked

Method

• Step 1 Preheat oven to 200C/ 180C fan forced. Line a baking tray with baking paper.
• Step 2 Combine tandoori paste and yoghurt in a large bowl. Add chicken. Turn to coat. Marinate for 15 minutes.
• Step 3 Place chicken on a greased wire rack on prepared tray. Spray with oil. Bake for 35 minutes or until cooked through
• Step 4 Meanwhile, combine the lentils, tomato, celery and onion in a large bowl. Heat oil in a small frying pan over medium-low heat. Add the mustard seeds, cumin and garlic and cook, stirring, until aromatic. Remove from the heat. Carefully stir in the lemon juice and sugar. Quickly pour over lentil mixture. Season. Set aside, stirring occasionally, for 10 minutes to develop the flavours.
• Step 5 Add coriander leaves to lentil mixture and stir to combine. Serve with chicken and extra yoghurt.