Jerk Chicken Salad

Chop the spring onion roughly. Juice 1/2/2 limes into a food blender. Place the spring onion, olive oil, chilli flakes (spicy!), soy sauce, allspice, coconut sugar, ginger garlic paste, 1/1/2 Tbsp of water and the dried thyme in a blender, and blitz for 2 min until smooth. 

Place the chicken in the marinade and turn it until fully coated. Set aside.

Peel and very finely slice the red onion. Place the onion in a bowl and squeeze the remaining lime over it. Add the olive oil and season with salt and pepper - set aside. 

Peel and chop the mango into very small cubes. Chop the red pepper into very small cubes. Roughly chop the lettuce. Set aside.

Heat a pan over a medium heat with a drizzle of oil. Lift the chicken out of its marinade and fry it for 5 min on each side or until cooked through (don't worry if it chars slightly!). Set aside to rest, season with salt, then slice. 

Toss the lettuce, mango and red pepper in the onion dressing. Divide among plates and top with the sliced chicken. Garnish with the coriander leaves and coconut flakes.