Gino D’Acampo serves up bang bang chicken salad with radish and cucumber salad on Let’s Do Lunch.

The ingredients are: 2 tbsp crunchy peanut butter, A little grated ginger, 1 tbsp sweet chilli sauce, A splash of soy sauce, 1 tbsp rice wine, malt or white wine vinegar, 1 carrot peeled and grated, 8 cm piece cucumber, cut into matchsticks, 4 radishes, finely sliced, 150g leftover roast chicken, broken / cut into pieces, 1 tbsp peanuts, salted or dry roasted, roughly chopped, 1 tbsp coriander and 1 lime.

To prepare the dish, gently heat the peanut butter with 2 tbsp of water, ginger, sweet chilli, soy and vinegar in a saucepan.

Mix together as it melts adding more water if it remains to thick. You want it to be able to coat the salad.

Place the grated carrot, cucumber, radishes and chicken into a bowl and lightly dress with some of the peanut dressing.

Place on place the scatter with chopped peanuts and coriander. Serve with a little extra dressing if needed and a wedge of lime.