Chicken satay salad

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• Tamari1 tbsp
• Medium curry powder1 tsp
• Ground cumin¼ tsp
• Garlic cloveFinely grated1
• Clear honey1 tsp
• Chicken breast fillets (or turkey breast)Skinless2
• Crunchy peanut butter (sugar-free if possible)1 tbsp
• Sweet chilli sauce1 tbsp
• Lime juice1 tbsp
• Sunflower oil (for wiping the pan)
• Little gem lettuce heartsCut into wedges2
• CucumberHalved, sliced¼
• Banana shallotHalved, thinly sliced1
• CorianderChopped
• Pomegranate seedsFrom ½ pomegranate

1. 1

   Tip the tamari into a big dish and mix in the garlic, honey, cumin and curry powder. Slice each chicken breast in half horizontally to get 4 thin fillets, then turn them in the marinade until coated. Cover and chill for at least 1 hour, or overnight.

2. 2

   Stir the peanut butter with 1 tbsp water, the lime juice and the sweet chilli sauce to make a sauce you can spoon.

3. 3

   Rub a little oil over a big non-stick pan. Cook the chicken, covered, over medium heat for 5-6 minutes, flipping them in the final minute, until cooked through but still juicy. Rest, covered, for a few minutes.

4. 4

   Combine the lettuce wedges, cucumber, shallot, coriander and pomegranate seeds. Divide among plates and drizzle with a little sauce, then add the sliced chicken and the remaining sauce. Serve straight away, while the chicken is warm.