Coat lamb cutlets with Tandoori Paste and marinate for 30 minutes.

Meanwhile, dry chickpeas on paper towel. Place in a bowl with half of the oil, season and stir until coated. Tip into air fryer basket.

Air fry on 200C for 10 minutes until dry and crisp. Tip into a shallow bowl.

Combine sweet potato and remaining oil then spread in air fryer basket. Air fry on 200C for 10 minutes until lightly golden. Transfer to a plate.

Line air fryer basket with a metal rack. Arrange half the cutlets on rack and air fry for 5 minutes. Turnover and air-fry for 4 minutes on other side until golden and medium doneness. Transfer cutlets to a plate using tongs. Air-fry remaining cutlets. Remove and rest for a few minutes.

Meanwhile, make Mango chutney dressing as per method and then continue.

Arrange salad mix on a serving platter. Sprinkle with most of the sweet potato, cucumber, onion and half of the chickpeas. Drizzle with some of the dressing.

Arrange cutlets on top, sprinkle with more chickpeas and remaining sweet potato. Drizzle with a little more dressing. Serve with any remaining dressing and chickpeas.

Place all ingredients into a jug.

Whisk together with a fork until emulsified.