• 300g chicken
• 1 lettuce / mixed salad leaves
• 1 pack bean sprouts
• 1 cucumber
• 6 radishes
• 2 ripe peaches
• 2 handfuls mint leaves
• 6 spring onions
• 3 tbsp salted nuts (e.g. peanuts, cashews)

Dressing

• Juice of 1 lime or lemon
• 2 tbsp sesame oil
• 1 tsp honey
• A splash of fish sauce
• 1 red chilli

1. Cut the chicken into bite-sized pieces.
2. For the dressing: finely chop the chilli (discarding the seeds) and mix everything together well. Season with salt and pepper.
3. Wash the lettuce and bean sprouts, dry them, and cut the larger leaves into smaller pieces.
4. Halve and stone the plums, then cut them into thin slices; cut the radishes into quarters.
5. Cut the cucumber lengthwise, remove the seeds with a teaspoon, and slice into half-moons. Roughly chop the mint and slice the spring onions diagonally.
6. Place all the ingredients—except the nuts—in a bowl and pour the dressing over them.
7. Roughly chop the nuts and scatter them over the salad before serving.

Recipe by Nerys Howell

Instagram - nerys_howell