Southeast Asian Spiced Chicken

While the sweet potato is roasting, combine the plain flour and 1/2 the Southeast Asian spice blend in a bowl. Add a drizzle of olive oil, then season with salt and pepper. Add the chicken breast and toss to coat. De-stem and very finely slice the makrut lime leaves. Finely chop the garlic.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the chicken until browned, 2 minutes each side. Transfer to a second oven tray lined with baking paper and bake until cooked through, 6-10 minutes (depending on thickness). Set aside to rest.

Return the frying pan to a medium heat with a drizzle of olive oil (no need to wash out the pan!). Add the garlic, lime leaves and remaining Southeast Asian spice blend and cook until fragrant, 1 minute. Add the coconut milk, soy sauce and brown sugar. Bring to the boil and stir to combine. Simmer until thickened slightly, 3-4 minutes. Remove from the heat. TIP: Add any chicken resting juices to the sauce for extra flavour!

Roughly chop the tomato. Thinly slice the cucumber into half-moons. Slice the lemon into wedges. In a medium bowl, combine the tomato, cucumber and mixed salad leaves. Just before serving, drizzle with a little olive oil and a squeeze of lemon juice and toss to coat.