Spicy chicken with summer salsa

(Serves four)

4 chicken breast halves
1 tsp ground coriander
Pinch dried chilli flakes
Quarter tsp ground allspice
Half tsp coarsely ground black pepper
Olive oil
1 lime
4 medium tomatoes, deseeded and diced
10-cm piece cucumber, halved, deseeded and diced
Half tsp sugar
Salt and pepper
Half small melon, peeled, deseeded and diced
1 tbsp chopped fresh min

Put the chicken into a shallow baking dish in one layer. In a small bowl, mix together the ground coriander, chilli flakes, allspice and black pepper. Stir in three tablespoons of olive oil and the juice of half the lime and brush this mixture all over the chicken. Cover and put in the fridge for up to two hours.

Either bake the chicken uncovered in a 200ºC preheated oven for about 20 minutes until cooked through, or barbecue it over hot coals. Transfer to warm plates and serve with the salsa.

For the salsa, put the tomatoes and cucumber into a bowl.

Whisk together the juice of the other half of the lime, the sugar and two tablespoons of olive oil and season with salt and pepper.

Cover and let stand at room temperature then, when ready to serve, stir in the melon and chopped mint.

Serve with fruity couscous or rice.