Preheat your oven to 220°C/200°C fan/gas mark 7.

Pop the chicken thighs into a large bowl along with the ginger, garlic & lemongrass puree and the oil for the chicken (see pantry for amount).

Season with salt and pepper, mix well, then set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Heat a frying pan on medium-high heat (no oil).

Once hot, lay the chicken thighs flat in the pan. Season with salt and pepper and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, peel and grate the garlic (or use a garlic press). Tear the ciabatta into roughly 2cm chunks.

Pop the ciabatta onto a baking tray. Drizzle with oil, season with salt and pepper, add the garlic and toss to coat well.

Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.

While the chicken and croutons cook, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core. 

Halve the baby plum tomatoes.

Crush the peanuts in the unopened sachet using a rolling pin.

In a small bowl, add the mayonnaise, water for the mayo (see pantry for amount) and sambal paste. Mix to combine your sambal mayo.

In another medium bowl, mix together the rice vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Add the tomatoes to the rice vinegar dressing and mix together.

When everything's ready, add the salad leaves, carrot ribbons and croutons to the bowl of tomatoes. Toss together in the dressing and share out between your serving bowls.

Thinly slice the chicken widthways and serve on top of the salad.

Scatter over the peanuts and drizzle over the sambal mayo to finish.