Recipe:

1. Mix tandori paste with yogurt.

2. Add the tandori mixure to the chicken in a glass covered dish so all chicken tenderloins are evenly coated.

3. Refridgerate for a minimum of 30mins

4. Prep the Corriander:: Rinse with cold water and shake dry the corriander then pat dry with a paper towel gently to ensure leaves remain whole. Then pluck the leaves from the stems to serve as a topping. Alternatively you can roughly chop leaves and stems

5. Wash off with cool water rocket and pat dry with a paper towel set a side as a topping.

6. Measure out into seperate serving dishes the Fetta & Tzatziki

7. Cook the Tenderloins ~ 3 mins each side on a griddle or fry pan. Ensure the insides are white and the juices run clear. Avoid over cooking to avoid drying out the tenderloins.

Ingredients:

1. 1 pkt Diego's Street Roti (Traditional or Garlic)

2. 600g Chicken Tenderloin

3. 2 Tbsp Tandori Paste

4. 1 Tbsp Greek Style Yogurt

5. 1/3 Cup Coriander Leaves

6. 200g Packet Rocket

7. 1/2 Cup Ferminted Beet Sauerkraut or thinly sliced Pickled Red Onion

8. 1 cup Crumbed Fetta

9. 1/4 cupTzatziki