Combine all of the marinade ingredients in a large bowl. Add the chicken and leave to marinate in a fridge for 15-20 minutes, or overnight
Fry the chicken on a medium heat until cooked through and golden brown on the outside
Prepare the salad by chopping the lettuce and adding sliced cucumber. Finish with a handful of rocket
Top the prepared salad with the cooked chicken and drizzle with the remaining hazelnut oil

Other seasonal

Cheese and bacon scones
These savoury brunch beauties can be made ahead of time and warmed up when you're ready to serve. Perfect for time saving over bank holiday weekends!
Sweetcorn and courgette fritter
An easy, vegetarian fritter you can have on the table in 25 minutes. Top with an egg with a runny yolk and a drizzle of our chilli dressing.
Paneer Tikka
Perfect addition for BBQ in the summer!