Charbroiled chicken with tropical fruit

Place chicken breasts, lime zest, olive oil and half the garlic in a glass bowl. Toss to coat, cover and refrigerate for 30 minutes.

Combine lime juice, sweet chilli sauce, fish sauce, mirin, palm sugar and remaining garlic in a small bowl. Add the oils and whisk until well combined. Set aside.

Heat a chargrill pan or barbecue until hot. Chargrill chicken for 4-5 minutes each side until golden and cooked through. Set aside to cool slightly, then slice each chicken breast into three.

Divide the mizuna leaves between four plates, top each with sliced chicken breast, then divide the fruit and tomato between plates.

Drizzle with some of the dressing and season. (Any leftover dressing can be kept refrigerated for up to two weeks.)