Warm Asian Chicken Salad

Tonight’s dinner was a sesame and soy roasted kale, spring onion, peas and sweet potato topped with a lime & coriander chicken thigh skewer. Recipe below (serves 2)

Cut 2 chicken thigh fillets into chunks and put in a bowl with juice of half a lime and a good handful of chopped fresh coriander. Season with salt and pepper.

Chop the sweet potato into chunks, season and roast in the oven with a little vegetable oil at 190C for about 20 minutes until tender.

Add 1/2 tsp chilli powder, 1 tsp cumin and 1 tsp coriander to the roasting tin then mix in 2 chopped spring onions and two large handfuls of kale. Thread the chicken thigh chunks onto two skewers and place on top of the veg. Drizzle everything with a bit of sesame oil and soy sauce and season well with black pepper.

Roast for 15 minutes until the chicken thigh skewers are cooked all the way through. At about 10 minutes, add the peas to the roasting tray.

Distribute the veg between plates and top each one with a chicken skewer. Garnish with more fresh coriander and squeeze over some more lime juice for extra zingy-ness.