• Finely chop garlic. Roughly chop baby spinach leaves and coriander. Grate the carrot. Roughly chop cucumber. • Cut chicken breast into 2cm-thick strips.

• Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add mild Caribbean jerk seasoning and garlic, toss to coat chicken and cook until fragrant, 1 minute. Transfer to a bowl. TIP: Chicken is cooked through when it's no longer pink inside.

• Return frying pan to medium heat, then add coconut milk (see ingredients), the brown sugar and a drizzle of white wine vinegar and simmer until slightly thickened, 2-3 minutes. Season to taste. Set aside. • In a large bowl, combine shredded cabbage mix, carrot, baby spinach, cucumber, coriander and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.

• Divide cucumber-spinach slaw between bowls. Top with Caribbean chicken strips and pour over coconut sauce. • Garnish with crushed peanuts to serve. Enjoy!