Thai-Style Chicken & Roast Sweet Potato Salad

While the sweet potato is roasting, finely grate the ginger and garlic (see ingredients list). Zest the lime to get a generous pinch, then cut into wedges. In a large heatproof bowl, combine the ginger, garlic and lime zest. Set aside. Roughly chop the cucumber. Halve the cherry tomatoes. Roughly chop the coriander. In a separate medium bowl, combine the chicken thigh, Thai seven spice blend, the salt and a drizzle of olive oil.

In a large frying pan, heat the olive oil (1 tbs for 2 people / 2 tbs for 4 people) over a high heat. Cook for 1 minute or until just smoking, then carefully pour over the ginger mixture in the heatproof bowl. TIP: The hot oil will bubble up and ‘cook’ the garlic and ginger. Add the soy sauce, brown sugar, a generous squeeze of lime juice and the rice wine vinegar to the ginger mixture and mix well to combine.

Return the frying pan to a medium-high heat. Add the chicken thigh and cook, turning occasionally, for 10-14 minutes, or until browned and cooked through. TIP: Don't worry if the spice blend chars a little in the pan, this adds to the traditional flavour!

Once the sweet potato has slightly cooled, add the cucumber, cherry tomatoes, sweet potato and mixed salad leaves to the ginger dressing in the large bowl and toss well to coat. TIP: Toss the salad just before serving to keep the leaves crisp.