Ingredients

· 200 g tandoori marinade

· 190 g Greek yoghurt

· 500 g chicken fillets, cut into pieces

· 200 g hummus

· 400 g cannellini beans, drained

· 500 g plain naan

· 1 red onion, thinly sliced

· 60 g baby spinach

· ½ cup coriander sprigs

· Lemon wedges, to serve

Method

Preheat the grill on high. Line a baking tray with foil. Combine marinade with half the yoghurt in a dish. Add the chicken. Turn to coat. Set aside for 15 minutes to develop the flavours. Meanwhile, place the hummus and beans in a blender and blend until smooth. Arrange the chicken mixture in a single layer on the lined tray. Cook under the grill, turning occasionally, for 10 minutes or until cooked through. Heat the bread following packet directions. Place on a serving platter. Spread with hummus mixture. Top with the chicken mixture, onion, spinach and coriander. Serve with remaining yogurt.