Peruvian Style Chicken and Sweet Potato Salad

a) Meanwhile, drain the sweetcorn in a sieve.

b) Zest and cut the lemon into wedges.

c) Peel and grate the garlic (or use a garlic press).

d) Juice half the lemon wedges into a large bowl (use more if you prefer things citrusy).

a) Add the garlic, chilli flakes and a pinch of lemon zest along with the sugar and olive oil (see pantry for both amounts) to the bowl of lemon juice. Season with salt and pepper and mix to combine.

b) Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

c) Crumble the Greek style salad cheese into small pieces.

a) Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. 

b) Combine in a medium bowl the flour (see pantry for amount) and Central American style spice blend.

c) Lay your chicken breast in the bowl of spiced flour, then toss to ensure the chicken gets an even coating of flour. Repeat for the other breast. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Lay the chicken into the frying pan. Cook until browned, 3-4 mins each side. Then pop onto a plate and set aside until the sweet potato has 10 mins remaining in the oven.

c) When the sweet potato has 10 mins remaining, add the chicken to the same baking tray and bake until cooked through, 10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

d) Once the chicken is cooked, cut into 1cm wide slices.