Ingredients

The following ingredients have 4 Servings
  • 1/4 cup (75g) laksa paste
  • 1.6kg whole chicken, butterflied (ask your butcher to do this for you)
  • 250g punnet cherry tomatoes, quartered
  • 150g bean sprouts
  • 1 bunch coriander, leaves picked
  • 150g green beans, sliced on an angle
  • 1 long red chilli, thinly sliced
  • Juice of 1 lime

Instruction

  • Preheat oven to 180°C. Place 1 tbs laksa paste under the skin of the chicken breasts, then brush another 1 tbs over the chicken.
  • Place on a baking paper-lined baking tray and cook for 30 minutes, then baste with remaining 1 tbs laksa paste and cook for a further 30-40 minutes until cooked through. Set aside to rest, loosely covered with foil, for 10 minutes.
  • Meanwhile, to make the salad, combine the tomato, bean sprouts, coriander, green beans and chilli in a bowl, then set aside.
  • To make the dressing, drain the chicken resting juices and combine with the lime juice, then drizzle over the salad to serve.