Chicken tikka skewer
Turmeric, grilled cauliflower and courgette lentils with charred aubergine purée and chicken tikka skewers. Served with mint and red onion raita
Heat the oven to 180c
Season the cauliflower and drizzle with olive oil.
Heat a griddle pan until smoking and cook the cauliflower in batches until charred and slightly softened. Set aside.
Sautée the courgette on a high heat for about one minute in some olive oil. Season well and set aside with the cauliflower.
Rinse and cook the lentils with the turmeric in twice the volume of boiling, salted water until soft then drain. Check the seasoning and adjust if needed. Mix in the vegetables.
Meanwhile, blowtorch the skin of the aubergine until charred then roast with the garlic until soft (about 30 minutes).
Purée the aubergine with the garlic and a dash of olive oil until smooth, check and adjust the seasoning.
Mix the raita ingredients together and transfer to a serving bowl.
Cook the skewers and serve with the lentil mix, the raita and a sprinkle of parsley and lemon zest.