Chilli chicken with cucumber salad

Method

1. For the salad, halve the cucumber lengthways, scoop out the seeds with a teaspoon, then cut into thick slices.
2. Squeeze the lemon juice into a shallow bowl, then add the cucumber, sugar and a good glug of oil. Stir and chill.
3. Chop the chicken into large chunks, then set aside. Heat a glug of oil in a large sauté pan and add the cumin seeds. Cook gently until they start to smell toasted and fragrant.
4. Season the chicken all over, add to the pan over a high heat and cook, tossing occasionally, for 5 minutes until the chicken is just cooked through but still juicy. Stir through the harissa, then roughly chop the coriander and toss through – it should be abundant.
5. Season the cucumber well, then quickly slice the spring onions and stir into the cucumber. Serve the chicken with steamed rice, with the cucumber salad on the side.