All-American Roast Chickpea, Chicken & Avo Salad

• Meanwhile, roughly chop tomato. Thinly slice cucumber into rounds. Slice avocado in half, scoop out flesh and thinly slice. Slice lemon into wedges. • In a small heatproof bowl, microwave garlic paste with a drizzle of olive oil in 10 second bursts, until fragrant. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, roughly chop tomato. Thinly slice cucumber into rounds. Slice avocado in half, scoop out flesh and thinly slice. Slice lemon into wedges. • In a small heatproof bowl, microwave garlic paste with a drizzle of olive oil in 10 second bursts, until fragrant. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste. • In a medium bowl, combine chicken thigh, a pinch of salt and pepper and a drizzle of olive oil. • Transfer to a second lined oven tray and bake until cooked through, 14-16 minutes.

TIP: Chicken is cooked through when its no longer pink inside.

• Once chickpeas are done, in a large bowl, combine mixed salad leaves, tomato, cucumber, Dijon mustard, a squeeze of lemon juice and a drizzle of olive oil. • Season to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Once chickpeas are done, in a large bowl, combine mixed salad leaves, tomato, cucumber, Dijon mustard, a squeeze of lemon juice and a drizzle of olive oil. • Season to taste.