Chicken Salad with Pink Grapefruit and Cumin Dressing

• 4 chicken thighs, trimmed
• 5cm piece ginger
• 3 cloves of garlic
• 1 pink grapefruit, juice
• 1 tbsp oil,
• 1 tsp chilli powder
• 1 tsp garam masala
• salt to taste

Dressing

• 1 tbsp olive oil,
• 1 tsp roasted cumin seeds,
• 1 tsp honey
• ½ pink grapefruit 

Salad

• large pinch coriander leaves, chopped
• large pinch of mint leaves, chopped
• Handful of baby spinach
• Handful of rocket
• Handful of watercress 
• ½ pink grapefruit

Method

1. Heat the oven to 180ºC.
2. Cut the chicken into chunks and set to one side.
3. Crush the ginger and garlic in a pestle and mortar and place in a bowl.
4. Squeeze in the juice from the grapefruit and pour in the oil, chilli powder, garam masala and salt.
5. Mix the chicken to marinade for a few minutes then place onto a baking sheet and cook in the oven for 15-20 minutes until cooked through.
6. Meanwhile, mix the dressing ingredients with juice from half the grapefruit in a jam jar and shake to mix.
7. With the other half of the grapefruit slice out the segments. 
8. Once the chicken is cooked leave to cool.
9. Put the salad leaves into a bowl and dress with the dressing then place the pieces of chicken onto the salad with the segments of grapefruit. 
10. Sprinkle over the mint and coriander and serve.