Chicken Skewers with Satay Sauce and Tomato and Spinach Salad

To make the satay sauce, in a food processor blitz the ingredients along with 350 ml (12 fl oz) water. Pour the mixture into a large frying pan and slowly cook over a low heat until it’s fragrant and the onion flavour tastes cooked. The sauce shouldn’t be too thick. 

Prepare the salad dressing by heating 30 ml (1 fl oz) of water in a small saucepan and adding in the palm sugar until it dissolves. Whisk in the lime juice and peanut oil and set aside. 

Heat up your barbecue, or if you’re using an oven, preheat it to 200°C (400°F). Brush the skewers heavily with the satay sauce. Put them on a baking tray if you’re using the oven. Barbecue the skewers over a high heat for 8 minutes or roast them in the oven for about 12 minutes. 

Dress the salad and pile on the plates, sprinkle over the crushed peanuts and place the hot skewers on top. If you have any left over, it’s always good to pour a little extra satay sauce on top!