Chicken Cashew Curry
Hold tight for this chicken cashew curry, it tastes unreal.
For the salad
For the dressing
Bring a pan of water to the boil and cook the egg for 6 minutes or until cooked to your liking then drain. Run under cold water then peel and set to one side.
Bring a large pan of water to the boil, add the potatoes and cook for 10 minutes. Add the beans, cook for a further 3 minutes then drain. Tip the potatoes and beans into a large bowl, leave to cool slightly then add the tomatoes, lettuce and olives.
For the dressing, whisk together the oil, vinegar, mustard and garlic with a pinch of salt and pepper then pour over the salad and toss to coat.
Heat a frying pan over a high heat and cook the halloumi for a minute on each side. Tip the salad into a serving bowl, add the halloumi, quarter the egg and add this to finish.
A banging recipe from The Body Coach app!