ROASTED CHICKEN WITH SLAW AND SPICY LIME DRESSING

Serves 2

For the dressing

● 3 heaped tbsp crunchy almond or peanut butter

● Zest and juice of 1 lime, plus 1 lime in wedges to serve

● 1tbsp fish sauce

● 1tbsp honey

● 2tbsp light olive oil

● 1 fat garlic clove, finely grated

● 2 thumbnail-sized pieces of ginger, finely grated

For the salad

● 1 small cabbage

● 1 sweet pepper

● 2 large carrots

● 2 courgettes

● ½ a cucumber

● A small handful of mint leaves

● Leftover roast chicken, warm or cold, shredded

● 1 red chilli and 1 spring onion, sliced (optional)

For the dressing, mix together the nut butter and 2tbsp water to make a paste. Stir in the other ingredients, adding lime zest and juice to taste.

Shred the cabbage and sweet pepper, then shave the carrots, courgette and the outside part of the cucumber with a potato peeler, and place all the veg in a large bowl. Shred half the mint and toss through.

Add the roasted chicken and the rest of the mint, and the chilli and spring onion, if liked. Top with the dressing and serve with lime wedges.