Bang bang chicken with Sichuan salad

If you don’t want to use the Sichuan, just leave it out of the salad and ignore step 1.

Serves 4 (easily doubled) Prep 25 mins plus 1 hr marinating Cook 40 mins

FOR THE SALAD

1 tsp Sichuan peppercorns 1 large cucumber, peeled, deseeded

and cut into matchsticks 2 large carrots, cut into

matchsticks 1 bunch spring onions, shredded 1 tbsp sesame oil 1½ lime, juiced handful chopped coriander

FOR THE SAUCE

140g chunky peanut butter 100ml low-sodium soy sauce 1 tbsp rice vinegar 1 tbsp toasted sesame oil 2 tbsp granulated sugar 2 red chillies, deseeded

and finely chopped

FOR THE CHICKEN

1kg pack chicken

drumsticks and thighs 1 tbsp olive oil 1 tsp Chinese five-spice

1 Toast the peppercorns in a small frying pan until they begin to darken. Remove and cool, then crush with a large pinch of salt using a pestle and mortar. Mix in a bowl with the cucumber. Set aside.

2 Whisk together all the ingredients for the sauce until smooth, adding water if needed.

3 Put the chicken in a bowl and rub in the oil and five-spice, leaving to marinate for 1 hr. Cook on the barbecue, turning regularly, for 35- 40 mins until the juices run clear.

4 Drain the cucumber and mix through the carrots, spring onions, sesame oil, lime juice and coriander. Serve everything on a big platter to share. PER SERVING 603 kcals, fat 43g, saturates 9g, carbs 22g, sugars 21g, fibre 5g, protein 31g, salt 3.6g