Serves 2
Prep: 15 min
Cook: 10 min

Ingredients
2 fillets chicken
1 tbsp olive oil
1 lime
15g ginger
8 cherry tomatoes
2 thick slices of pineapple
1 red bird’s-eye chilli
25g coriander

Method
Run a sharp knife down the length of one side of a chicken fillet, almost cutting it in half. Open out like a book. Place on a large sheet of clingfilm and cover with a second sheet. Gently but firmly batter the fillet with a rolling pin or small heavy-based pan until doubled in size and the thickness of a 50p coin. Repeat with the second fillet. Smear both sides with olive oil and a dribble of lime juice and leave in the clingfilm. Peel and grate the ginger as finely as possible into a mixing bowl. Quarter the tomatoes then halve the quarters and mix into the ginger. Peel and dice the pineapple and tip into the bowl. Slice the chilli (discard the seeds) into tiny scraps. Scatter the pieces over the pineapple and season with ¼ tsp salt. Squeeze the juice of half the lime over the top. Chop the coriander, add to the bowl and toss thoroughly. Heat a griddle. When very hot, cook the chicken for 1 min a side until etched and just cooked through. Serve piled with the salsa.

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