For the salad

For the chicken

For the sauce


  • STEP 1

    Toast the peppercorns in a small frying pan until they begin to darken. Remove and cool, then crush with a large pinch of salt using a pestle and mortar. Mix in a bowl with the cucumber. Set aside.

  • STEP 2

    Put the chicken in a bowl and rub in the oil and five-spice, leaving to marinate for an hour or use straight away. Cook on the barbecue, turning regularly, for 35-40 mins until the juices run clear.

  • STEP 3

    Whisk together all the ingredients for the sauce until smooth, adding water if needed.

  • STEP 4

    Drain the cucumber and mix through the carrots, spring onions, sesame oil, lime juice and coriander. Serve everything on a big platter to share.

Recipe from Good Food magazine, August 2013

Goes well with


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