- 4 corn on the cob
- 1 small bunch of fresh coriander
- 1/2 fresh red chilli
- 4 spring onions
- 3 ripe tomatoes
- 2 limes
- 1 tbsp extra virgin olive oil
- 800g sweet potatoes
- 2 tbsp sweet chilli sauce
- 4 x 120g skinless chicken breasts
- 1 tbsp Cajun seasoning
- 1 tbsp polenta
- olive oil
- 2 rashers of smoked streaky bacon
- 175g baby marrow
- 20g feta cheese
Put the corn on the griddle pan, turning when charred.
Wash the sweet potatoes, remove any gnarly bits of skin with a speed-peeler, then finely slice
in the processor. Put the sweet potatoes into the large pan, then just cover with boiling salted water and the lid.
On a large sheet of greaseproof paper, toss the chicken with salt, the Cajun seasoning and polenta. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin. Put the chicken into the frying pan with 2 tablespoons of olive oil, turning
after 3 or 4 minutes, until golden and cooked through.
Drain the cooked sweet potatoes well, return to the pan and mash with the sweet chilli sauce, pop the lid on and leave on a very low heat.
Slice the bacon and add to the frying pan. As soon as the bacon starts to crisp up, add the baby marrow to the pan.
Carefully hold the charred corn steady and run a knife down the sides to cut off the kernels, then put them into a bowl.
Roughly chop the top leafy half of the coriander and add to the corn. Finely slice the chilli and trimmed spring onions, chop the tomatoes, and add to the bowl with a pinch of salt, the lime juice and extra virgin olive oil, then mix well.
Serve the sweet potato smash on a board or platter with the chicken and baby marrow, crumble over the feta, and serve with the fresh salad on the side.