• 60 ml (2 fl oz/¼ cup) extra virgin olive oil
• 1 red chilli, seeded and finely chopped
• 1 red onion, thinly sliced
• 1 tablespoon tamarind purée
• 2 teaspoons grated palm sugar (jaggery) or light brown sugar
• 1 teaspoon soy sauce
• 1 tablespoon lime juice
• 175 g (6 oz/1 cup) shredded cooked chicken
• 1 mango, flesh cut into thin wedges
• ½ Lebanese (short) cucumber, diced
• 8 mint leaves, thinly sliced
• 1 handful coriander (cilantro) leaves
• 100 g (3½ oz) baby salad leaves
• 1 tablespoon toasted sesame seeds

Put the olive oil, chilli and onion in a frying pan over medium heat and cook for 10 minutes, stirring occasionally, or until the onion is quite caramelised and almost burnt.

Meanwhile, put the tamarind purée and 60 ml (2 fl oz/¼ cup) water in a large bowl. Add the palm sugar, soy sauce and lime juice and stir until the sugar has dissolved. Add the chicken, mango, cucumber, mint and half of the coriander leaves. Toss gently to combine.

Divide the salad leaves between two large bowls and arrange the chicken and mango salad over the top. Garnish with the caramelised onion, the remaining coriander leaves and a sprinkle of sesame seeds.