Heat oven to 180C/160C fan/gas 4.
Heat the sunflower oil in a large frying
pan over a medium heat. Season the
chicken breasts with a little salt on both
sides and sauté, skin-side down. After
about 5 mins, when the skin is brown and
crisp, flip the chicken and brown it lightly
all over. Transfer to a baking tray and coat
each breast in the honey. Sprinkle with
sesame seeds and roast for 10-12 mins
until cooked through.
Meanwhile, to make the salad, slice the
cucumber and toss in a bowl with the
chilli and lime zest. Tip the peaches into
another bowl and pour over boiling
water, then immediately refresh under
a cold tap. Peel, then slice and add to
the cucumber and chilli. Mix the lime
juice with the honey and oil. Toss with
the lamb’s lettuce and cucumber salad.
Lovely served with a chilled white wine,
such as Gewürztraminer or Pinot Gris.