Cashew satay chicken salad

A simple yet delicious dressing adds a gorgeous depth of flavour.

Serves 4

for the dressing:

1 banana shallot, chopped

3 garlic cloves, crushed

½ red chilli, seeds removed and finely chopped

50g cashew-nut butter

100ml coconut milk

50ml coconut water

½ tsp honey dash of fish sauce zest and juice of ½ lime for the salad:

2 baby gem hearts, ends trimmed, quartered

4 small chicken breasts

3tsp rapeseed oil

½ cucumber, ribboned

¼ red cabbage, finely sliced

100g cherry tomatoes, halved

140g bag of mixed-leaf salad

2tbsp cashew nuts

1tbsp coconut flakes

1 Whisk all the dressing ingredients together and season well. Set aside.

2 Heat a griddle pan over a high heat. Brush the baby gem and chicken breasts with the oil. Griddle the lettuce for 30 secs to 1 min per side. Now griddle the chicken; heat until cooked through, turning halfway.

3 Slice the chicken and add to a bowl with the rest of the salad ingredients. Drizzle with the dressing and serve. Per serving: 406 cals, 22g fat, 9g sat fat, 12g carbs.