Ingredients

· 1 tablespoon tamari

· 1 teaspoon medium curry powder

· ¼ teaspoon ground cumin

· 1 garlic clove, finely grated

· 1 teaspoon clear honey

· 2 skinless chicken fillets

· 1 tablespoon crunchy peanut butter (sugar-free with no palm oil)

· 1 tablespoon sweet chilli sauce

· 1 tablespoon lime juice

· Sunflower oil, for wiping the pan

· 2 lettuce hearts, cut into wedges

· ¼ cucumber, halved and sliced

· 1 banana shallot, halved and thinly sliced

· 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 and 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 the chicken. Meanwhile, mix the peanut butter with the chilli sauce, lime juice, and one tablespoon water to make a spoonable sauce. When ready to cook, wipe a non-stick 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. Set aside, covered, to rest for a few minutes. While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates. Spoon over a little sauce. Slice the chicken, pile on top of the salad and spoon over the remaining sauce. Enjoy!