Whip up some SEASONAL FAVOURITES

CASHEW SATAY CHICKEN SALAD

TAKES 30 MINS 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 ½tsp 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 then the chicken with the oil. Griddle the lettuce for 30 secs to 1 min per side until charred. Now griddle the