Coriander roast chicken thighs with puy lentil salad

Ingredients

• 185g puy lentils
• 20g ginger, peeled
• 30g coriander, plus extra leaves to serve
• 1 tsp each garam masala and ground coriander
• 1⁄2 tsp ground cumin
• 2 large whole garlic cloves, plus 1 small clove, finely grated
• 2 tbsp lemon juice
• 150g pot plain bio yogurt
• 6 bone-in, skinless chicken thighs
• 1 tbsp fresh turmeric, finely grated
• 1 tbsp rapeseed or olive oil, plus 1 tsp
• 3 red onions (325g), thickly sliced
• 1 large red pepper and 1 large yellow pepper, deseeded and cut into chunks
• 400g cauliflower, cut into small florets
• 1 tsp cumin seeds

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