for the marinade
a few sprigs of fresh thyme
1 red onion, peeled and chopped
1 tablespoon of allspice
2 Scotch bonnet chillis, stalks removed
4 cloves of garlic, peeled
1 tablespoon of sugar
1 tablespoon each of sea salt and freshly ground pepper
a large pinch of mixed spice
2 tablespoons of olive oil
2 tablespoons of low-salt soy sauce
juice of 1 orange
a few lugs of white wine vinegar
for the salad
4 chicken breasts, skin on, preferably free-range or organic
2 red peppers
200g baby salad leaves, washed
2 ripe avocadoes, peeled, stoned and sliced
½ bunch of spring onions, sliced
for the lime and coriander dressing
a small bunch of fresh coriander
juice and zest of 1 lime
extra virgin olive oil
2 tablespoons of toasted mixed seeds
sea salt and freshly-ground pepper
Pick the leaves off the thyme sprigs and discard the stalks. Place the leaves in a blender with the marinade ingredients and blitz to a nice thick paste. Put aside.
Cover the chicken breasts with cling film then bash with a rolling pin so they’re an even thickness. Slash the skin then place the breasts in a plastic bag with the marinade and coat well. Seal the bag and place in the fridge.
Half an hour before making the salad, take the chicken out of the fridge. Toast the peppers on the barbecue or gas hob until they blacken.
Place in a bowl, cover with cling film for a few minutes then remove the skin. Deseed and slice into long strips.
Cook the chicken on a medium heat for 10 minutes each side, basting with marinade as you go. Toss the salad, peppers, avocados and spring onions together with the lime and coriander dressing (see below). Slice the chicken and serve on the salad.
For the dressing, pick the coriander leaves and finely chop them, discarding the stalks. Add the lime juice and zest to a jam jar and top with three times as much extra virgin olive oil. Add the chopped coriander, toasted seeds and seasoning.
Screw on the lid and shake until combined for a wonderful fresh and tangy dressing. Drizzle over the salad and serve.