Ingredients

• 1 cup light olive oil
• ½ cup coriander leaves
• 1 shallot, peeled
• 2 tablespoons fine white wine vinegar
• salt and pepper to season
• lime juice

Salad

• 400ml can coconut milk
• 2cm piece ginger, sliced
• pared rind of one lime
• 1 tablespoon chopped coriander root
• 1 double breast of chicken, skin removed
• ½ fresh pineapple, peeled and eyes removed
• 1 mango
• 4 spring onions, trimmed
• ½ cup roughly chopped coriander leaves
• ¼ cup mint leaves
• salad greens for 4, washed and dried

Garnish

• 4 poppadums to serve, toasted peanuts, grated coconut (freshly grated is great)

Method

1. Puree the oil, coriander and shallot together in a blender. Stand one hour and then strain through a fine sieve. Add the vinegar and season with salt, pepper and lime juice.
2. Put the coconut cream, ginger, lime rind, coriander root and chicken breast into a saucepan and simmer for 20 minutes until the chicken is cooked. Remove chicken, cool quickly and chill. Discard the coconut cream.
3. Finely slice the pineapple into rings and cut it into wedges. Cut down the sides of the mango, leaving the large centre stone. Slice each mango, then turn inside out so that the juicy flesh can be easily removed. Slice the cold chicken breasts.
4. In a bowl toss together the chicken, fruit, spring onions, coriander and mint. Season with salt and pepper. Refrigerate for 30 minutes. Toss chicken through lettuce and drizzle with oil. Serve in a crisp poppadum shell garnished with peanuts and coconut.