Poached chicken & chickpea salad with radish tzatziki

Put the chicken in a large saucepan and cover with cold water. Add the ginger, ½ the onion and the parsley stalks. Put a lid on top and bring to a rapid simmer, then reduce the temperature to very low so that, with the lid now slightly ajar, it blips along very gently for 1 hour or until cooked through, the juices run clear and no pink meat remains. Remove the chicken from the stock (save it for another day) and rest for 15 minutes before using two forks to strip and shred the meat from the carcass.

Meanwhile, make the radish tzatziki by coarsely grating 150g radishes into a bowl. Add a pinch of salt, leave for 20 minutes, drain away any water, then stir in the yogurt, vinegar, 1 tbsp olive oil and lots of black pepper; set aside. In a separate bowl, combine the chickpeas, carrots, tomatoes, spices and remaining 3 tbsp olive oil. Finely chop the remaining ½ onion and thinly slice the remaining 50g radishes. Add both to the salad. Stir in the warm, shredded chicken and chopped parsley, season, then serve with big dollops of the tzatziki.