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

Pop the chicken into a large bowl along with the ginger, garlic & lemongrass puree and 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 drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken 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. 

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, combine the mayonnaise, water for the mayo (see pantry for amount) and sambal, then set aside.

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

Add the tomatoes into the bowl with 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 and share out between your serving bowls.

Thinly slice the chicken and divide it between your bowls, then serve on top of your salad.

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

Enjoy!