Tandoori Chicken with Pineapple and Carrot Salad and Coriander and Coconut Chutney - Sarah Graham Fo

Ingredients

• 3 cloves of garlic
• 1 Tbsp of ginger, grated
• 1 Tbsp of each of paprika, turmeric, garam masala
• 1 cup of yoghurt
• 1 tsp dried chilli flakes
• 1 pineapple, peeled and sliced into 1cm slices
• 1 cup grated carrot
• 3-4 Tbsp sesame seeds, toasted (saving some for serving)
• Juice of ½ a lime
• 1 Tbsp Willow Creek olive oil
• Handful of fresh mint leaves, roughly chopped
• 1 cup desiccated coconut
• 2 tsp toasted cumin seeds
• ¼ cup Willow Creek olive oil
• Juice of 1 a lime
• 1 Tbsp grated fresh ginger
• 1 cup fresh coriander (roughly chopped and loosely packed)