Ingredients

· 50 g yogurt

· 50 g mayonnaise

· 2 teaspoons curry paste

· 1 tablespoon mango chutney

· Pinch cayenne pepper

· 200 g roast chicken, shredded

· Bunch fresh coriander

· 180 g mixed tomatoes, sliced

· 2 spring onions, sliced

· Juice ½ lemon

· 2-4 slices sourdough

· Olive oil to drizzle

· Nigella seeds to sprinkle

Method

Mix the yogurt, mayonnaise, curry paste, mango chutney and cayenne pepper in a bowl together until smooth. 

Stir in the shredded chicken and season to taste. In a separate bowl, toss together the coriander, tomatoes, spring onions and lemon juice. 

Drizzle each slice of toast with a little oil, then divide the chicken between the toasts. 

Top with the crunchy salad and sprinkle with nigella seeds to serve.