Griddled pineapple & chicken salad with nam jim dressing

• green beans↗100g g

  topped

• chicken breasts↗3skinless

  3skinless

• small pineapple↗1
• groundnut oil1 tbsp tbsp
• mint↗small bunch small bunch

  leaves picked

• coriander½ small bunch ½ small bunch

  leaves picked

• beansprouts100g g
• honey-roasted peanuts↗50g g

  roughly chopped

• cherry tomatoes↗150g g

  halved

• red bird's-eye chillies↗3

  deseeded and roughly chopped

• palm sugar↗1 tbsp tbsp

  or soft light brown sugar

• garlic cloves↗2
• coriander½ small bunch ½ small bunch

  roughly chopped

• fish sauce↗2 tbsp tbsp
• limes↗2

  zested and juiced

• groundnut oil1 tbsp

Step-by-step instructions

1. 1

   Bring a saucepan of salted water to the boil. Add the beans, cook for 30 secs, then scoop out with a slotted spoon and plunge straight into cold water. Bring the water back to the boil, add the chicken breasts, then reduce the heat to a gentle bubble. After 3 mins, remove the pan from the heat but leave the chicken to continue poaching for 10 mins. Check the chicken is cooked through, then drain or poach for a few mins more if necessary.

2. 2

   Peel the pineapple and cut through the core into quarters. Cut out and discard the core, then thinly slice. Heat a griddle pan until very hot. Brush the pineapple slices with a little oil and cook for 1-2 mins each side until charred and just starting to soften. Transfer to a plate.

3. 3

   For the dressing, put the chillies in a small bowl, cover with kettle‑hot water and set aside for 5 mins. Put the sugar, garlic and coriander in a mortar and pound to a paste with a pestle. Drain the chilli, add to the mortar, then pound again. Stir in the remaining dressing ingredients and taste to make sure you have a good balance of hot, sweet, sour and salty – adjust with more chilli, sugar, lime or sh sauce, if you like.

4. 4

   Shred the chicken and pile onto a platter with the remaining salad ingredients. Drizzle with the dressing and toss together just before serving.