Ingredients

· 1 tablespoon tamari

· 1 teaspoon curry powder

· ¼ teaspoon ground cumin

· 1 garlic clove, grated

· 1 teaspoon honey

· 2 chicken fillets

· 1 tablespoon crunchy peanut butter

· 1 tablespoon sweet chilli sauce

· 1 tablespoon lime juice

· Sunflower oil

· 2 lettuce hearts, cut into wedges

· ¼ cucumber, sliced

· 1 banana shallot, thinly sliced

· Fresh coriander, chopped

· Seeds from ½ pomegranate

Method

Pour the tamari into a dish and stir in the curry powder, cumin, garlic and honey. Mix well. Slice the chicken fillets in half horizontally, then add to the marinade and mix well to coat. Set aside in the fridge for at least an hour, to allow the flavours to penetrate in the chicken. Meanwhile, mix the peanut butter with the chilli sauce, lime juice, and one tablespoon water to make a sauce. When ready to cook the chicken, wipe a frying pan with a little oil. Add the chicken and cook, covered with a lid, for five minutes on a medium heat, turning the fillets over for the last minute, until cooked but still moist. Set aside, to rest for a few minutes. Meanwhile, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate seeds, and pile onto the plates. Spoon over a little sauce. Slice the chicken, pile on top of the salad and spoon over the remaining sauce. Enjoy!