• 2 tbsp Thai Taste Red Curry Paste

• 1 tbsp Sunflower Oil

• ½ tsp Sea Salt

• Lime Juice

• 200g Free Range Skinless Chicken Breast

• 2 tsp Sunflower Oil

• 1 tsp Sesame Oil

• ½ tsp Thai Taste Fish Sauce

• 3 tsp fresh Lime juice

• ½ tsp Thai Taste Palm Sugar

• ½ tsp finely chopped fresh red chilli

• ½ tsp Thai Taste Thai Basil

• 1 small Butternut Squash – peeled and spiralized on a fine setting

• Pine Nuts – toasted

• 1 Red Chilli - deseeded and sliced

• 4 Cherry Tomatoes – quartered

• Fresh Coriander Leaves

Step 1

In a medium sized bowl mix together the curry paste, sunflower oil, sea salt and squeeze of lime juice. Add the chicken breasts and coat well. Cover and leave to marinade for at least 30 minutes in the fridge.

Step 2

In a small bowl mix the 2 tablespoons of sunflower oil, sesame oil, fish sauce, lime juice, palm sugar, finely chopped red chilli and basil leaves. Mix until the sugar has dissolved and set aside.

Step 3

On a barbeque or under a medium grill cook your chicken breast turning regularly until it is cooked through but still moist and tender. Place on a plate, cover and set to one side.

Step 4

In a salad bowl place your spiralized butternut squash and dress well with most of the sesame salad dressing. Arrange this on your serving plate and sprinkle liberally with the pine nuts and sliced chilli. Arrange the tomatoes around the plate.

Step 5

Take your warm chicken and slice it into even slices on the diagonal. Arrange these slices on the butternut squash and sprinkle with the coriander leaves.

Step 6

Dress the entire plate in the remainder of the sesame dressing and serve immediately.