When it's 33c you don't want to be stuck in a hot kitchen for any longer than you need. This recipe can be made ahead and popped into the fridge.
I took inspiration from Nadiya Hussein's recipe for a fresh and fragrant summer salad of edamame beans and wild rice in her current BBC series though mine used quite different ingredients.
1. Make a marinade and dressing by mixing together in a large bowl:
Olive oil, white wine vinegar (or try Balsamic), English mustard, honey, crunchy peanut butter, 2 cloves pureed garlic, grated ginger, whole squeezed lemon, ground coriander, paprika, salt and pepper.
Take out a third or so of the dressing and reserve in a small bowl for use as a salad dressing later.
2. Cut up some chicken breasts (I used four) into bite sized pieces and swoosh around in the large bowl containing the marinade until all the chicken is coated. You can leave in the fridge until needed or use straightaway (I did!).
3. Cover the bottom of the grill pan with foil and lay out the chicken pieces. Grill for about 6 minutes on medium-high, then turn over the chicken pieces with tongs, an grill for another 6 minutes or so until cooked. When done, spread on plate to cool.
4. To make the salad mix together in a large, pretty bowl:
- some cooked and cooled rice (I had cooked mine with turmeric, cumin seeds and with frozen peas)
- cooked and cooled green beans
- can of rinsed red kidney beans
- 2-3 coarsely grated carrots
- finely chopped red onion
- shredded lettuce
- sliced radishes
Of course, there is an infinite variety of what you can include in the salad - it's a great way of using up left-overs.
5. Add the cooled chicken to the salad and gently mix in. Just before serving, gently toss in the reserved salad dressing and scatter over any fresh herbs - I used chives, basil and mint.
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