Chicken SATAY noodle SALAD

Chicken satay. Yum! This is a take on the Southeast Asian classic, but with a considerably healthier twist. Think lots of shredded raw vegetables, plenty of herbs, the crunch of the odd cashew nut and satay sauce reimagined with the heat of cayenne pepper and ginger, but just as delicious. It’s like a takeaway, but not as you know it.

SERVES 4 PREP 20 MINUTES COOK 10 MINUTES CALORIES 328 WITH GLASS NOODLES; 255 WITH ZEROCALORIE KONJAC NOODLES

■ 2 organic or free-range chicken breasts

■ Sea salt and freshly ground pepper 1tbsp rapeseed oil 200g (7oz) glass noodles or zero-calorie konjac noodles A handful of kale (approx. 20g/¾oz), stalks removed and thinly sliced ½ a small red cabbage, thinly sliced 2 carrots, grated

■ 1 yellow pepper, cored, deseeded and thinly sliced ¼ of a red onion, thinly sliced 1 red chilli, deseeded and thinly sliced

A small handful of mint, torn 20g (¾oz) cashew nuts, halved (reserve 4, chopped, to serve)

For the dressing

2tbsp crunchy nut butter (cashew, peanut)

1tbsp tamari

2tsp agave syrup

2cm (¾in) piece of fresh ginger, peeled and grated ½ a garlic clove, grated ¼tsp cayenne pepper Juice of 2 limes

Place the chicken breasts between two sheets of non-stick baking paper and bash with a rolling pin until about 1cm (½in) thick. Season each side well.

Heat the oil in a large pan over a medium heat and fry the chicken breasts until golden and cooked through – about 3 minutes on each side. Let them cool a little and then cut them into thin slices.

Prepare the noodles according to the packet instructions – if this involves soaking them in boiling water, rinse them in cold water once they’re soft and then drain well.

Add the kale, cabbage, carrots, pepper, onion, chilli, mint and cashew nuts to a large bowl before adding the cooled noodles and warm chicken. Mix well.

Whisk the dressing ingredients together in a small bowl and pour over the chicken salad and noodles. Serve with the reserved chopped cashew nuts sprinkled on top.