Tandoori-style chicken skewers with green rice and cherry salad

Method

1. In a small food processor, whizz the garlic, whole chillies, ginger, olive oil and all the spices with a large pinch of salt. Add the lemon juice and a splash of water to make a paste (or pound in a pestle and mortar). Mix together the paste and yogurt in a bowl large enough to hold the chicken.
2. Toss the chicken pieces in the yogurt marinade to coat, then cover and chill for at least 3 hours.
3. For the rice salad: put the soaked rice in a large saucepan with 500ml water. Simmer for 12-15 minutes until tender. Drain off any water, then refresh under cold water until cool. Drain and set aside.
4. Meanwhile, boil a pan of water and cook the green beans for 2-3 minutes until just tender, drain and refresh under cold water, then drain again and set aside with the rice. Mix all the dressing ingredients together and season to taste.
5. When the chicken has marinated enough, divide the chunks evenly among the metal skewers, alternating with pieces of pepper and courgette. Heat a griddle pan, grill or barbecue. Cook the skewers on a medium-high heat for 15-20 minutes, turning regularly, until the chicken is cooked through. If cooking on a griddle pan, you’ll need a to add a little oil to stop the meat sticking. The chicken will take longer than you think to cook; don’t worry if it chars a little as this adds flavour.
6. To assemble the salad put the cooled rice and beans in a large serving bowl and toss through the spinach, avocados, cherries, herbs and seasoning. Just before serving toss through the dressing, taste and adjust the seasoning. Serve with the skewers, extra yogurt and lemon wedges, if you like.