Tandoori chicken salad

Preheat the grill to high. Toss the lime juice and red onion in a small bowl with the salt; set aside. Mix the yogurt with the mint chutney from the marinade kit and set aside.

Toss the chicken with the marinade and 1 tbsp oil, then arrange on a large foil-lined baking tray. Grill for 5 minutes on each side, until the chicken is completely cooked through, the juices run clear and no pink meat remains. Sprinkle with a little of the tandoori seasoning mix.

Meanwhile, cook the rice according to pack instructions. Toss in a bowl with the cucumber, the remaining ½ tbsp oil and any pickling liquor from the onions. Toss through the watercress and pomegranate seeds and divide between plates. Top with the chicken and pickled onions, and serve with the mint chutney, sprinkled with a little more of the tandoori seasoning mix.