Chicken Breast with Salsa - serves 4

4 chicken breasts without skin and bone
Pinch of celery salt and cayenne pepper
2 tbsp vegetable oil
Fresh coriander, to garnish
Corn chips, to serve

For the Salsa:
10 oz watermelon
6 oz canteloupe melon
1 small red onion
1 green chillies
2 tbsp lime juice
4 tbsp chopped fresh coriander
Pinch of salt

Preheat a moderate grill. Slash the chicken breasts deeply to speed up the cooking time.
Season the chicken with celery salt and cayenne, brush with oil and grill for about 15 minutes.
For the salsa, remove the rind and seeds from the melons. Finely dice the flesh and put it into a bowl.
Finely chop the onion, split the chillies(discarding the seeds) and chop. Mix with the melon.
Add the lime juice and chopped coriander, and season with a pinch of salt. Turn the salsa out into a small mixing bowl.
Arrange the grilled chicken on a plate and serve with the salsa and a handful of corn chips.
Garnish with sprigs of coriander.