Name: Fresh chicken satay salad and pomegranate
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indonesia
Ingredients: 2 tsp light soy sauce; 1 tsp curry powder; 1/2 tsp ground cumin; 1 garlic cloves, finely grated; 1 tbsp honey, 5; 300 g chicken breast; 1 tbsp peanut butter; 1 tbsp sweet chilli sauce; 2 wedges lime; 1 tbsp olive oil, for wiping the pan; 2 gem lettuces, cut into wedges; 1/4 cucumber, halved and sliced; 1 shallots, halved and thinly sliced; small bunch coriander, chopped; 1/2 pomegranate, extract seeds; 100 g cherry tomatoes, halved

1

Slice the chicken breasts in half horizontally to make 4 fillets in total. Pour over the soy sauce, curry powder, cumin, garlic and honey. Mix well.

2

Set aside in the fridge for at least 1 hr, or overnight, to allow the flavours to penetrate the chicken.

3

Meanwhile, mix the peanut butter with the chilli sauce, lime juice, and 1 tbsp water to make a spoonable sauce.

4

When ready to cook the chicken, wipe a large non-stick frying pan with a little oil.

5

Add the chicken and cook, covered with a lid, for 5-6 mins on a medium heat, turning the fillets over for the last min, until cooked but still moist. Set aside, covered, to rest for a few mins.

6

While the chicken rests, toss the lettuce wedges with the cucumber, shallot, tomoatoes, coriander and pomegranate, and pile onto plates. Spoon over a little sauce. Slice the chicken, pile on top of the salad and spoon over the remaining sauce. Eat while the chicken is still warm.

Method