Grilled Chicken with Avocado, Lime & Charred Corn

Ingredients

• 4 chicken breasts, halved horizontally
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 2 tbsp olive oil
• 2 limes, 1 zested and juiced and 1 cut into wedges
• 2 sweetcorn cobs, kernels cut from the cob
• 2 avocados, sliced
• 4 spring onions, finely sliced
• 200g cherry tomatoes, halved
• 15g coriander, roughly chopped
• 2 little gem lettuces, separated into leaves
• 2 tbsp pumpkin seeds, toasted
• salt and black pepper to taste
• Crusty bread, to serve
• Dressed green salad, to serve
• Soured cream, to serve

Method

1. Rub the chicken with the smoked paprika, cumin, 1 tablespoon of the olive oil, the lime zest and a good pinch of salt and pepper. Leave it to sit while you prep the salad — even ten minutes makes a difference.
2. Heat a griddle pan over a high heat until smoking. Cook the chicken for 4 to 5 minutes on each side, until there are dark grill marks and the thickest part is just cooked through. Rest on a board while you finish the salad.
3. Tip the sweetcorn kernels into the same hot pan with the remaining olive oil and cook for 4 to 5 minutes, stirring only now and then, until the kernels are blistered, golden and smelling sweet and smoky.
4. Toss the charred corn with the spring onions, cherry tomatoes, most of the coriander and the lime juice. Season generously with salt and pepper so it tastes bright and juicy rather than flat.
5. Arrange the little gem leaves on a large platter and spoon over the corn salad. Tuck the avocado slices through at the end so they stay in generous pieces rather than mashing in.
6. Slice the rested chicken on the diagonal and lay it over the salad, letting any resting juices run down into the corn and lime dressing.
7. Scatter over the toasted pumpkin seeds and the reserved coriander, and serve with the lime wedges and a bowl of soured cream alongside for spooning over.