Chicken with lime leaves and barbecued corn salad

Remove fat from chicken thighs. Place in a dish with 2 tablespoons oil, salt, coriander seeds and kaffir lime leaves and marinate for at least 1 hour or overnight.

Remove the silks and husks from the corn cobs. Boil gently in a large pot of water for 15 minutes, then drain. Roll corn cobs on a plate with 1 tablespoon oil, then cook on a barbecue grill until the kernels are coloured. Set aside to cool.

Bring chicken to room temperature, then cook over a preheated barbecue hotplate, finishing them over the barbecue grill for 1 minute at the end. Alternatively, cook indoors in a ridged grillpan.

Cut kernels off the cooled cobs. Put cherry tomatoes in a serving dish and top with onion and avocado, then the corn. Drizzle with extra virgin olive oil, then lime juice and sprinkle with salt. Toss gently. Scatter with basil leaves, if using, and serve with the chicken thighs.