Griddled chopped chicken salad

SERVES

1 as a light meal, 2 as a starter, or 6 in lettuce leaves as a nibble 1 large skinless chicken breast 1½tbsp extra virgin olive oil Salt and freshly ground

black pepper

1 large garlic clove, finely

grated

1tsp roasted cumin

seeds, ground

Good handful of chopped coriander

1½tbsp lemon juice, or to taste ½ medium-large tomato

½ ripe avocado

¼ red onion, finely chopped

or sliced

Handful of chopped lettuce,

such as Little Gem

1½tsp chaat masala

¼ small Indian green chilli, deseeded and finely sliced

1½tbsp salted peanuts,

lightly chopped

1 Marinate the chicken breast with 1tsp of the olive oil, seasoning and the garlic. Leave for 30min if possible.

2 Heat a griddle pan or frying pan, add the chicken and cook for 5-6min on each side or until done. Cover the pan 2 minutes in, to keep the chicken moist. Meanwhile, mix together the remaining oil, seasoning, ground cumin seeds and a little each of the coriander and lemon juice.

3 Chop the tomato and avocado into even 1-2cm cubes. Place in a bowl and add the onion, lettuce, chaat masala, chilli and most of the dressing. Toss well to mix and season to taste. It should be tangy, spicy and well seasoned. Add more lemon juice if necessary.

4 When the chicken is done, slice it thinly and place on top of the salad, drizzled with the remaining dressing and scatter over the rest of the coriander, or chop into small bites and mix with the salad, dressing and remaining coriander. Make it up 10-15min before serving if possible to allow the flavours to develop. Scatter over the peanuts and serve.