Oh-er, this is stop-in-your-tracks dead delicious. Serve for a summer lunch with roasted or barbecued chicken.
2-3 Tbsp lime juice
4 large white peaches (or 2 large peaches and 3-4 nectarines)
2 medium vine tomatoes
8 kaffir lime leaves
1-2 hot red chillies
2-4 skinned and boned chicken thighs, pan-fried or barbecued, sliced
3 Tbsp chopped mint
3 Tbsp chopped coriander (cilantro)
Flaky sea salt
2 Tbsp caramelised shallots
1 Put lime juice in a large bowl. Peel white peaches and chop flesh, adding to bowl with lime juice as each is prepared. Toss well to prevent browning.
2 Chop tomatoes and drain in a sieve for 5 minutes. Finely chop lime leaves, discarding the spines. Slice chicken thighs. Add everything except caramelised shallots to bowl of peaches, including a good few pinches of salt. Toss well and taste. If the salad is a tad sweet, sharpen with more lime juice, and if it lacks punch, add a little more salt and chilli.
3 Dish salad into bowls and top with caramelised shallots. Serve immediately.
No limes? Lemons will do, but kaffir lime leaves are essential. The salad needs a decent chilli buzz to balance the sweetness. Leave seeds in and chop finely, then add chopped chilli a little at a time until you get the right heat.
Dish salad onto a platter and top with a carved French-roast chicken, spooning over all the juices (cool cooked chicken for 45 minutes before carving), or use barbecued chicken thighs, sliced. To serve 4, add more chicken and fruit and a little more salt and lime juice. The salad also works with pork (try coconut pork patties or skewers) and sweeter shellfish like crab.