Serves 2

2 chicken fillets, chopped into chunks
100g natural no-sugar-added peanut butter
Thumb-sized piece of fresh ginger, peeled and grated
2 garlic cloves, crushed
2 shallots, peeled and quartered
1 red chilli
1 lemongrass stalk, inner white part only
½ tsp ground coriander
1 tsp ground turmeric
1 tbsp coconut or olive oil
1 tbsp soy sauce
2 tsp honey
100ml coconut milk

For the coriander carrots:
3 large carrots, grated
Handful of fresh coriander leaves, roughly chopped
3 spring onions, chopped
1 green chilli, thinly sliced
1 tsp lemon juice
Salt and black pepper
1 tbsp extra-virgin olive oil

1. Place the peanut butter, ginger, garlic, shallots, red chilli and lemongrass into a food processor and pulse together until smooth.
2. Add the ground coriander, turmeric, oil, soy sauce and honey and pulse until smooth.
3. Transfer three tablespoons of the satay sauce to a jug, cover and set aside in the fridge.
4. Put the rest of the sauce into a sealable bag with the chicken pieces and rub into the chicken to coat. Seal the bag and place in the fridge for at least four hours to marinate.
5. In a large bowl, combine the carrots, coriander, spring onions and chilli together.
6. To make the dressing pour the lemon juice into a non-metallic bowl and whisk in some salt and pepper. Drizzle in the olive oil, whisking continuously until the dressing has emulsified. Pour over the carrot mixture and set aside.
7. Turn the grill on to high. Remove the chicken from the fridge and thread onto skewers. Place the under the grill and cook for 3-4 minutes each side.
8. Place the reserved satay sauce with the coconut milk in a small pan over a medium heat. Stir until it reaches a gentle boil, then remove from the heat.
9. Divide the carrot mixture between plates and top with the skewers. Drizzle over the satay sauce and serve.

Per serving: 879kcals, 55.5g fat (20.1g saturated), 40.6g carbs, 17.4g sugars, 59.5g protein, 9.3g fibre, 0.673g sodium