Crispy Chicken Pakora & Cherry Tomato Salad

• Meanwhile, slice cucumber into thin half-moons.
• Slice lemon into wedges. Finely chop garlic. 
• Thinly slice long chilli (if using). Roughly chop coriander.
• Halve snacking tomatoes. 
• Place chicken thigh between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. 

• In a medium bowl, combine basic sponge mix (see ingredients), Mumbai spice blend and the salt. Gradually add the water (for the batter) to make a batter (it should be thick but pourable). 
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. 
• When the oil is hot, dip chicken into batter to coat and immediately transfer to pan.
• Cook chicken pakora in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate and season with a pinch of salt.

TIP: Add extra oil if needed so the chicken pakora doesn't stick to the pan!
TIP: Chicken is cooked through when it's no longer pink inside.

• Crush long chilli (if using), garlic, half the coriander, and a pinch of salt with a pestle and mortar until it resembles a fine paste. 
• Transfer to a bowl, then add Greek-style yoghurt, a generous squeeze of lemon juice and a splash of water. Stir until well combined.

TIP: Some like it hot, but if you don’t just hold back on the chilli.

TIP: If you don't have a pestle and mortar, finely chop ingredients to form a chunky, rustic sauce!

• Drain pickled onion. 
• In a large bowl, combine gourmet leaf mix, pickled onion, cucumber, tomatoes and a drizzle of olive oil. Season to taste.