Ingredients
½ tbsp sesame oil
½ tbsp vegetable oil
400g chicken breast
180g green (unripe) mango
180g mooli
180g carrots
180g sweetheart cabbage
4 spring onions, trimmed and thinly sliced
7g mint, leaves picked and finely chopped
75g toasted unsalted peanuts, roughly chopped
50g crispy onions
Salt

Ingredients for the dressing
2 garlic cloves, finely chopped
2 green bird's eye chillies, finely chopped
1 red birds eye chilli, finely chopped
2 tbsp palm sugar
Juice of 2 limes
1 tbsp fish sauce
¼ tsp ground white pepper

Method
Preheat the oven to 180c.

Grease an oven dish with the vegetable oil and rub the sesame oil over the chicken.  Cover the dish with a piece of baking paper and foil.  Cook for around 20 minutes depending on the size, check the juices are running clear. Once cooked, put to one side.

Meanwhile make the dressing.  In a pestle and mortar put the the garlic, chillies and palm sugar and grind until it is a fine paste.  Add the lime juice ½ a lime at a time, mixing it into the paste as you go.  Add the fish sauce and pepper and mix again.  Check the seasoning and adjust with either salt, lime juice or sugar until the balance feels right for you.

For the salad, peel and thinly slice the mango, mooli and carrots either using a mandolin or cutting into thin slices and then into matchsticks.

Put everything apart from half of the peanuts and crispy shallots into a bowl and toss to combine.  Check the seasoning, top with the remaining peanuts and serve.

- Recipe adapted from Marcus’ Kitchen: Marcus Wareing