Food & drink

1. Using a sharp knife, slash the chicken 3 or 4 times. Rub the chicken and corn with the oil and Cajun seasoning. Warm a griddle pan over a high heat.
2. Reduce the heat then cook the chicken and corn for 12 minutes, turning frequently, until cooked through and no pink meat remains.
3. Meanwhile, remove the top and bottom from the orange with a sharp knife. Remove the skin and pith and slice into segments, then dice and place in a bowl with any of the juice.
4. Mix in the tomatoes, spring onions and coriander. Season to taste.
5. Remove the corn and, when cool enough, remove the kernels with a knife. Stir into the tomato mixture, slice the chicken and serve with the salsa.

COOK’S TIP Try this recipe with steak, pork, lamb or fish.