Southeast Asian Spiced Chicken

While the veggies are roasting, combine the salt, a drizzle of olive oil and 1/2 the Southeast Asian spice blend in a medium bowl. Add the chicken breast, season with salt and pepper and toss to coat. Set aside. Finely chop the garlic.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until browned, 2 minutes each side. Transfer the chicken to a second oven tray lined with baking paper and bake until cooked through, 6-10 minutes (depending on size). Remove the chicken from the oven and set aside to rest for 5 minutes.

While the chicken is baking, cut lime into wedges. Return the frying pan to a medium heat with a drizzle of olive oil (no need to wash the pan!). Add the garlic and remaining Southeast Asian spice blend and cook until fragrant, 1 minute. Add the coconut milk, a squeeze of lime juice, soy sauce and brown sugar. Stir to combine, then bring to the boil. Reduce the heat to low and simmer until thickened, 2-3 minutes. Remove the pan from the heat and set aside. TIP: Add a dash of water if the mixture seems too thick!

Thinly slice radish. Place radish and salad leaves in a large bowl. Drizzle with a little olive oil and white wine vinegar and toss to coat.