Bang bang chicken salad

For the dressing:

200 gram(s) smooth peanut butter

60 mls sesame oil

45 mls vegetable oil

30 mls sweet chilli sauce

30 mls lime juice

5 mls cayenne pepper

sea salt

For the salad:

15 mls sesame seeds

1 cucumber, peeled, quartered, deseeded and cut into thin strips 5-8cm long

4 medium-size carrots, trimmed, peeled and cut into thin strips 5-8cm long

100 gram(s) sprouting seeds or beansprouts

4 spring onions, trimmed and cut into thin strips about 5cm long

a generous squeeze of lime juice

450-500g cooked chicken, shredded

To make the dressing, gently warm the peanut butter in a bowl set over a pan of simmering water, stirring occasionally, until it melts. Stir in the oils, then the chilli sauce, lime juice and cayenne and taste for seasoning.

Leave this to cool to room temperature. If it gets too cold it will start to firm up again, in which case it can be gently rewarmed in a bowl until it thins to the right consistency.

To make the salad, toast the sesame seeds in a frying pan until a pale gold, then transfer to a bowl to cool. Combine all the vegetables in a bowl. You can prepare everything to this point in advance.

Just before eating, toss the vegetables with a squeeze of lime juice and a little salt, and mix with the chicken. Drizzle the dressing over and scatter with sesame seeds. Recipe by Annie Bell.

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