Name: Chilli-lime chicken salad
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: zest and juice 3 limes -; 3 tbsp fish sauce -; 3 tbsp soft light brown sugar -; 2 hot red chillies , thinly sliced (see tip, below) -; 1 tbsp extra virgin olive oil -; 2 garlic cloves , crushed -; 1 tsp turmeric -; handful coriander stems, finely chopped -; 8 chicken leg or thigh pieces, skin on -; bunch spring onion , shredded lengthways -; ½ cucumber , halved, deseeded and cut into long strips -; 200g baby tomato , halved -; handful coriander -; handful Thai basil leaves -; 2 ripe avocados , sliced -; handful toasted cashews or peanuts -

Ingredients for - Chilli-lime chicken salad

1. zest and juice 3 limes

2. 3 tbsp fish sauce

3. 3 tbsp soft light brown sugar

4. 2 hot red chillies , thinly sliced (see tip, below)

5. 1 tbsp extra virgin olive oil

6. 2 garlic cloves , crushed

7. 1 tsp turmeric

8. handful coriander stems, finely chopped

9. 8 chicken leg or thigh pieces, skin on

10. bunch spring onion , shredded lengthways

11. ½ cucumber , halved, deseeded and cut into long strips

12. 200g baby tomato , halved

13. handful coriander

14. handful Thai basil leaves

15. 2 ripe avocados , sliced

16. handful toasted cashews or peanuts

How to cook deliciously - Chilli-lime chicken salad

1 . Stage

Whisk together the lime zest and juice, fish sauce, sugar and chillies until the sugar dissolves. Pour 1/3 of this mix into a bowl, add the oil and set aside (this will be the dressing). Put the remainder into a large food bag with 1 tsp salt, the garlic, turmeric and coriander stems. Slash each piece of chicken down to the bone a few times, then add to the marinade and squish it around well in the bag. Chill for at least 2 hrs, or ideally up to 24 hrs.

2 . Stage

Heat oven to 180C/160C fan/gas 4 (if barbecuing, get the coals ready). Lift the chicken from the marinade and into a roasting tin. Roast for 30 mins until cooked through but not yet completely tender.

3 . Stage

If you’re barbecuing, transfer the chicken from its tin to a hot barbecue for 10 mins more, turning once crisp (otherwise continue roasting in the oven). Spread the spring onions, cucumber and tomatoes over a platter, add the chicken, then finish with the herbs, avocados, nuts and dressing.