Double Mumbai-Honey Chicken Tenders & Salad

• Meanwhile, in a heatproof bowl, add the butter and 
microwave in 10 second bursts, until melted.
• When the potatoes are done, pour the butter over 
potatoes, tossing to coat. 

• When potatoes have 10 minutes remaining, thinly slice cucumber into rounds. • In a large bowl, combine chicken tenderloins, tandoori paste and a pinch of salt. Little cooks: Take charge by tossing the chicken in the paste!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side (Cook in batches if your pan is getting crowded). • Remove pan from heat and add the honey, turning to coat. Season to taste. TIP: Chicken is cooked through when it is no longer pink inside.

• Just before serving, in a second large bowl, combine mixed salad leaves, cucumber and a drizzle of the vinegar and olive oil. Season. Little cooks: Take the lead by tossing the salad!