• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into wedges.
• Place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with 
brown mustard seeds, season with salt and toss to coat.
• Bake until tender, 20-25 minutes. 
TIP: If your oven tray is crowded, divide the wedges between two trays. 
Little cooks: Help with sprinkling over the brown mustard seeds!

• Meanwhile, halve snacking tomatoes. Thinly slice cucumber.
• In a medium bowl, combine tandoori paste, the honey, plain flour and a 
pinch of salt. Add chicken tenderloins and toss to coat.
• In a shallow bowl, add panko breadcrumbs and Mumbai spice blend. 
Add chicken to the seasoned panko in batches, pressing to coat. Transfer 
to a plate. 

• When the wedges have 10 minutes remaining, in a large frying pan, add 
enough olive oil to cover the base and heat over medium-high heat.
• Cook chicken until golden and cooked through, 3-5 minutes each side 
(cook chicken batches if your pan is getting crowded). Season with salt and 
pepper. Transfer to a paper towel-lined plate. 
TIP: The chicken is cooked when it is no longer pink inside.

• In a second medium bowl, combine cucumber, tomatoes, mixed salad 
leaves and a drizzle of the white wine vinegar and olive oil. Season to taste.
• Divide tandoori crumbed chicken, wedges and garden salad between plates.
• Serve with coconut sweet chilli mayonnaise. Enjoy!
Little cooks: Take the lead and toss the salad!