Indian Chicken Salad

3 tablespoons lemon juice
1 1/2 teaspoons garam masala
1 teaspoon ground turmeric
1 tablespoon finely grated fresh ginger
2 garlic cloves, finely chopped
3 1/2 tablespoons vegetable oil
3 chicken breast fillets
1 onion, thinly sliced
2 zucchini (courgettes), thinly sliced on the diagonal
100g / 3 1/2 oz watercress leaves
150g / 5 1/2 oz peas
2 ripe tomatoes, finely chopped
30g / 1 oz coriander leaves

For the Dressing:
1 teaspoon cumin seeds
1/2 teaspoon coriander seeds
90g / 3 1/4 oz plain yoghurt
2 tablespoons chopped mint
2 tablespoons lemon juice

Combine the lemon juice, garam masala, turmeric, ginger, garlic and 2 teaspoons oil in a bowl. Add the chicken and onion. Toss. Cover, and refrigerate for 1 hour.

Remove and discard the onion, then heat 2 tablespoons of oil in a frying pan. Cook the chicken for about 4-5 minutes on each side, or until cooked through. Cut each breast across the grain into 1cm / 1/2 inch slices.

Heat the remaining oil in the pan and cook the zucchini for 2 minutes, or until lightly golden. Toss with the watercress in a large bowl. Cook the peas in boiling water for 5 minutes, or until tender, then drain. Rinse under cold water to cool. Add to the salad with the tomato, chicken and coriander.

To make the dressing, roast the cumin and coriander seeds in a dry frying pan for 1-2 minutes, or until fragrant. Remove, then pound the seeds to a powder. Mix with the yoghurt, mint and lemon juice, then fold through the salad.