WARM CHICKEN SALAD 4 chicken breast fillets on the bone 2 green tomatoes, thickly sliced 1 tablespoon olive oil Cracked black pepper 250 g baby rocket (arugula) 3 tablespoons coriander leaves 3 tablespoons mint leaves 1 cup sliced watermelon DRESSING 1 tablespoon sesame oil 2 red chilies chopped 1 tablespoon sesame seeds 3 tablespoons mirin or sweet white wine 1 tablespoon light soy sauce 1 tablespoon lime juice

Cut chicken into pieces. Brush chicken and tomato slices with olive oil and sprinkle with pepper. Cook chicken and tomatoes on a hot preheated barbecue or char grill until tender and cooked through.

Arrange rocket, coriander, mint and watermelon on serving plates and top with chicken tomatoes.

To make dressing, place oil in a saucepan over medium heat. Add chilies and sesame seeds, and cook for 1 minute. Add mirin, soy sauce and lime juice, and simmer for 1 minute. Pour warm dressing over salad and serve.

Serves 4.

[The New Cook, Donna Hay]