Ingredients

• large bunch fresh coriander
• roughly chopped
• large bunch fresh mint
• leaves only
• large bunch fresh basil
• leaves only
• 6 garlic cloves
• roughly chopped
• 5cm/2in piece fresh root ginger
• peeled and roughly chopped
• 4 green chillies
• roughly chopped
• 200g/7oz Greek-style yoghurt
• 5 limes
• 1 whole chicken
• spatchcocked
• 2 tbsp dark soy sauce
• 2 tbsp fish sauce
• 1 tbsp toasted sesame oil
• 1 tbsp honey
• 1 hispi cabbage
• leaves only
• finely sliced
• 1 red onion
• finely sliced
• sea salt and freshly ground black pepper

Directions

• Preheat the oven to its highest setting
• or at least 240C/220C Fan/Gas 8.
• Blend two-thirds of the coriander
• mint and basil leaves in a food processor. Add 5 of the garlic cloves
• all of the ginger
• and 3 of the chillies and blend to a fine paste. Add the yoghurt and blend again. Add the zest and juice of 3 of the limes and blend until smooth. Set this marinade aside.
• Season the spatchcocked chicken really well on both sides with salt and freshly ground black pepper. Lay it in a roasting tray
• skin side up. Rub the marinade all over the chicken using your hands. If you have time
• cover and place in the fridge to marinate for 1 hour; otherwise cook straight away.
• Roast the chicken in the oven for 40-45 minutes
• or until cooked through. (The chicken is cooked through when the juices run clear when the chicken is pierced in the thickest part of the thigh with a sharp knife and no trace of pink remains.)
• Meanwhile
• grind the remaining coriander
• mint and basil to a paste using a pestle and mortar. Season with a large pinch of salt. Add the remaining chilli and garlic and grind again to a smooth paste. Stir in the soy and fish sauces
• sesame oil and honey until well combined. Add the zest and juice of the remaining 2 limes and grind once more.
• Mix the cabbage and onion in a bowl
• drizzle over the dressing and toss to coat. Tip the salad onto a serving platter. Carve the cooked chicken into chunks and arrange them on top of the salad to serve.