500 grams ripe cherry truss tomatoes, cut into small clusters
½ cup (125ml) greek yoghurt
8 chicken drumsticks (1.2kg) OR
2 lamb backstraps (400g) OR
500 grams haloumi, cut into 5mm (¼in) thick slices +
1 tablespoon extra virgin olive oil
Preheat oven to 200°C. Line a large oven tray with baking paper.
Line a large tray with a clean tea towel. Spread chickpeas on tray to absorb excess moisture.
Cut chillies in half lengthways, keeping the stalks attached; remove and discard seeds. Combine mustard and cumin seeds, chilli flakes, turmeric, oil and curry leaves in a large bowl. Add chillies and chickpeas; season. Toss gently to combine. Spread mixture out over lined oven tray. Top with extra curry leaf stems.
Rub your choice of protein with garam masala; season with salt and pepper. Cook chosen protein:Chicken Place chicken on top of chickpea mixture. Bake, turning occasionally, for 30 minutes or until chicken is cooked through and chillies are tender. Add tomatoes for the last 10 minutes of cooking time. Lamb Place lamb on top of chickpea mixture. Bake, turning occasionally, for 15 minutes or until lamb is cooked to your liking and chillies are tender. Add tomatoes for the last 10 minutes of cooking time. Haloumi Bake chickpea mixture, turning occasionally, for 15 minutes until chillies are tender. Add tomatoes for the last 10 minutes of cooking time. Heat the 1 tablespoon oil in a large non-stick frying pan over medium heat; cook haloumi for 1 minute each side or until golden. Top tomato and chickpea mixture with haloumi.
Serve roasted tomatoes and chickpeas with chosen protein (thickly slice lamb, if using) and yoghurt.