Serves 4

Prep time: 20 mins | Cooking time: 30 mins

Ingredients

1 cup (280g) Greek-style yoghurt

2 cups tandoori paste

Olive oil, to drizzle

8 chicken drumsticks

1kg of baby potatoes

2 cups (240g) frozen peas

1 continental cucumber, halved lengthways, thinly sliced

½ lemon, juiced

1 tbs olive oil, extra

Method

1. Pre-heat oven to 180°C. Combine the yoghurt and tandoori paste in a bowl. Drizzle the base of a deep baking pan with oil. Add the chicken and season with salt. Cover the chicken with the tandoori mixture and turn to coat. Bake for 30 mins or until the chicken is cooked through.

2. Meanwhile, place the potatoes in a large saucepan and cover with cold water. Add a pinch of salt and bring to the boil over high heat. Cook for 10 mins or until tender. Drain well. Cut the potatoes in half and place in a clean saucepan over medium heat. Drizzle with oil and season with salt. Cook for 3 mins, using the back of a fork to lightly crush the potato. Add the peas and cook for a further 1-2 mins or until heated through.

3. Combine the cucumber, lemon juice and extra oil in a bowl. Season with salt.

To serve

Arrange the potato mixture on a serving plate. Top with the chicken and cucumber mixture.