Sabrina Gidda served up a tasty Lindi Pepper Poussin with Spicy Mango Salad on Sunday Brunch.

The ingredients are: 2 poussin.

For the marinade: 4 tbsp full-fat Greek-style yoghurt, 2 tsp ground lindi pepper, Juice of ½ lime, ½ tsp ground cumin, ½ tsp garam masala, 1 tsp garlic paste, 2 tsp ginger paste, 1 tsp Indian green chilli paste, 1 tsp salt and 1 tbsp rapeseed oil.

For the salad: Juice of 1 lime, 1 tsp chaat masala, 1 tsp grated (shredded) ginger, 1 small mooli (daikon), 1 medium carrot, 1 red onion, 2 ripe but firm mangos, 1 small bunch of mint, 1 small bunch of coriander (cilantro), ¼ tsp sea salt, 10 small red breakfast radishes, thinly sliced and a Small handful of toasted peanuts.

See recipes by Sabrina in her book titled: Modern South Asian Kitchen : Recipes And Stories Celebrating Culture And Community available from Amazon now.