To make the sauce, heat the oil in a small saucepan, and let it cool. Pour it into a bowl, add the remaining ingredients and stir, or whisk, to make a smooth, thickly runny paste. That’s it. And you can make it in advance and leave in a jam jar, or bowl, covered with plastic for at least a week.

Arrange the shredded lettuce over the base of a large flat plate, then sprinkle the chopped cilantro and mint over the top. Drip 4 to 5 tablespoons of bang bang sauce over the lettuce and herbs and, in a smallish bowl, add 4 tablespoons to the chicken strips, turning them in the sauce until they are well coated.

Arrange the peanutty chicken strips in a rough line down the middle of the salad, and then just peel and deseed the cucumber and cut into fine strips. Halve the scallion and finely slice that too in long strips, then sprinkle both over the chicken. Dribble over a tablespoon or so more of sauce and your exertions are over.

Cut or tear each slice of Parma ham into two or three strips. Scissor each fig in half — if you’re not using the little Californian mission figs, which I found in packages at the supermarket, you may need to quarter them —and spread a teaspoon of goat’s cheese onto the cut half of the fig. Place the piece of fig cheese-side down on to the center of a strip of ham and then make it into a bundle. Sit each bulging pink parcel so that the darkness of the fig is hidden plate-side down.