Spicy Cucumber Salad

Ingredients:

1 large cucumber, peeled
1 tsp golden caster sugar
1 tbsp rice white wine vinegar
2 tbsp soy sauce
1 tbsp sesame oil small knob of ginger, finely chopped
2 garlic cloves, finely chopped
1 large red chilli, halved, deseeded and finely sliced
2 spring onions, finely sliced large handful coriander leaves For the chicken
1 tbsp olive oil
4 chicken breasts, skin on

Method:

Slice the cucumber in half lengthways and use a teaspoon to scoop out the seeds. 
Slice cucumber into thick diagonal chunks. 
Tip it into a bowl and sprinkle with the sugar, vinegar and large pinch of salt. Leave for about 30 mins in the fridge. 
Meanwhile, tip the other salad ingredients into a bowl. 
Drain the cucumber and tip in with the rest of the ingredients. 
Heat a griddle pan or heavy-bottomed frying pan until hot, but not smoking. 
Rub the chicken with oil, season with salt and pepper and sear, skin-side down, for about 8 mins until the skin is crisp and brown and the chicken is practically cooked. 
Flip the chicken over and give it a few mins more on the flesh side to finish it off. 
Leave the chicken to rest, then slice each breast on an angle and serve with a pile of cucumber salad.