Miso-Ginger Chicken & Sesame Fries with Rainbow Salad

While the fries are baking, finely grate the ginger. In a large bowl, combine the miso paste (see ingredients), ginger, brown sugar, rice wine vinegar and the water. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Add the chicken steaks to the miso mixture and toss to coat.

Thinly slice the cucumber. Roughly chop the tomato. Thinly slice the spring onion. Slice the lime (see ingredients) into wedges.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the chicken, turning occasionally, until browned and cooked through, 3-5 minutes.

TIP: Don't worry if the chicken chars a bit, this just adds to the flavour! Chicken is cooked through when it's no longer pink inside.

In a medium bowl, combine the mixed salad leaves, cucumber, tomato, roasted peanuts and spring onion. Add the Japanese dressing and toss to coat.