Layered Springtime Salad Recipe

A fun way to serve a layered springtime salad for breakfast or brunch.

Serves: 4

Time to prep: 15 minutes

Time to cook: 8 minutes

Ingredients

• 1/2 cup (100g) quinoa, cooked to packet instructions
• 2 tbs olive oil
• 3 tomatoes, seeds removed, chopped
• 1 Lebanese cucumber, peeled, seeds removed, chopped
• 1 avocado, chopped
• 1 cup flat-leaf parsley leaves, chopped
• 1 tbs lemon juice
• 100g baby spinach, shredded
• 2 tbs dukkah
• 2 eggs, soft-boiled, peeled, halved

Dressing

• 1/4 cup (60ml) olive oil
• 100ml orange juice
• 2 tsp Dijon mustard

Method

• For dressing, whisk ingredients together. Season and set aside. Combine the quinoa with oil, then season. In a second bowl, combine the tomato and cucumber, then in a third bowl, toss the avocado with the parsley and lemon juice, then season.
• To serve, divide spinach among four 300ml jars. Top with a layer of quinoa, then tomato mixture and avocado mixture. Sprinkle with dressing and dukkah, then top each jar with half an egg.

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Balsamic Pork with Rocket & Butter Bean Salad

Canned beans and crumbled ricotta add soft, creamy textures to this super-healthy winner. Infuse lean pork with a fresh orange and ginger marinade, then pair it with a peppery salad.

Serves: 4

Time to prep: 10 minutes

Time to cook: 10 minutes

Ingredients

• 2 teaspoons finely grated fresh ginger
• 80ml (1/3 cup) fresh orange juice
• 2 1/2 tablespoons balsamic vinegar
• 4 (about 125g each) pork medallions
• Olive oil spray
• 1 bunch rocket, ends trimmed
• 6 small radishes, ends trimmed, thinly sliced
• 1 x 400g can butter beans, rinsed, drained
• 2 teaspoons olive oil
• 100g low-fat ricotta, crumbled

Method

• Combine the ginger, 60ml (1/4 cup) orange juice and 1 1/2 tablespoons of vinegar in a shallow glass or ceramic dish. Add the pork and turn to coat. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.
• Heat a large non-stick frying pan or chargrill over high heat. Spray with olive oil spray. Add the pork and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest. Thickly slice across the grain.
• Meanwhile, combine the rocket, radish and beans in a large bowl. Place the oil, remaining orange juice and vinegar in a small jug and whisk until well combined.
• Divide the rocket mixture and pork among serving plates. Sprinkle with the ricotta. Drizzle over the dressing to serve.

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Seared Tuna, Green Bean & Roasted Tomato Salad Recipe

This variation on the traditional nicoise salad is sure to be a hit with tuna lovers.

Serves: 4

Time to prep: 15 minutes

Time to cook: 20 minutes

Ingredients

• 1 x 250g punnet cherry tomatoes, halved
• 1 red onion, halved, cut into thin wedges
• Olive oil spray
• 400g chat (small coliban) potatoes, halved
• 250g green beans, topped
• 4 (about 150g each) tuna steaks
• 2 tablespoons fresh lemon juice
• 1 tablespoon wholegrain mustard
• 2 teaspoons olive oil
• Pinch of caster sugar
• 100g baby rocket leaves

Method

• Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place tomato and onion on the tray and spray with olive oil spray. Season with pepper. Roast for 10 minutes or until just tender.
• Meanwhile, place the potato in a steamer basket over a saucepan of simmering water. Cook, covered, for 10 minutes. Add the beans and cook, covered, for a further 2 minutes or until the beans are bright green and tender crisp and the potato is tender. Refresh under cold running water. Drain.
• Preheat a barbecue grill or chargrill on high. Spray both sides of the tuna with olive oil spray. Cook on grill for 1-2 minutes each side for medium or until cooked to your liking. Transfer to a plate. Set aside for 2-3 minutes to rest.
• Whisk together lemon juice, mustard, oil and sugar in a jug. Season with pepper. Place tomato mixture, potato mixture and rocket in a bowl and gently toss until just combined. Divide among serving plates. Drizzle over the dressing and top with tuna. Serve immediately.

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Baked Falafel with Roasted Eggplant Salad Recipe

Make your own spiced falafel balls and serve with roasted eggplant for a fabulous vegetarian meal idea.

Serves: 4

Time to prep: 30 minutes

Time to cook: 40 minutes

Ingredients

• 165g (3/4 cup) dried chickpeas
• 1 small brown onion, halved, finely chopped
• 2 garlic cloves, crushed
• 1/3 cup firmly packed fresh continental parsley leaves
• 1/3 cup firmly packed fresh coriander leaves
• 2 teaspoons finely grated lemon rind
• 1 teaspoon fresh lemon juice
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon baking powder
• 1 large (about 350g) eggplant, ends trimmed, cut into 2.5cm pieces
• 3 ripe egg tomatoes, each tomato cut into 6 wedges
• Olive oil spray
• 1 bunch rocket, ends trimmed, washed, dried, leaves torn
• 1 small red onion, halved, thinly sliced
• 1/4 cup fresh mint leaves
• 1/4 teaspoon sumac
• 130g (1/2 cup) reduced-fat natural yoghurt
• Freshly ground black pepper

Method

• Place the chickpeas in a large bowl and cover with cold water. Set aside overnight to soak. Drain well.
• Preheat oven to 200°C. Place the chickpeas, brown onion, garlic, parsley, fresh coriander, lemon rind and juice, ground coriander, cumin and baking powder in the bowl of a food processor and process, scraping down the side of the bowl regularly, until smooth. Set aside for 30 minutes to develop flavours.
• Line 2 baking trays with non-stick baking paper. Place the eggplant and tomato on separate trays. Spray the eggplant and tomato lightly with olive oil spray. Bake in preheated oven for 25 minutes or until golden brown and tender. Remove from oven. Increase oven temperature to 220°C.
• Line a baking tray with non-stick baking paper. Divide chickpea mixture into 12 equal portions. Roll each portion into a ball and flatten slightly. Place on the prepared tray and lightly spray with olive oil spray. Bake in oven, turning halfway through cooking, for 15 minutes or until light golden brown.
• Place the rocket, red onion, mint, sumac, roasted eggplant and roasted tomato in a large bowl and gently toss to combine. Divide salad among shallow serving bowls. Top with the baked falafel and a dollop of yoghurt. Season with pepper and serve immediately.

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Barley and Raw Veg Power Salad Recipe

Try this delicious power salad. Raw cauliflower, when processed, soaks up the dressing and all the lovely flavours.

Ingredients

• 150g (2/3 cup) pearl barley
• 2 oranges, peeled
• 1 lemon, rind finely grated, juiced
• 1 tablespoon extra virgin olive oil
• 2 teaspoons maple syrup
• 250g cauliflower florets
• 1 small zucchini, finely chopped
• 2 celery sticks, thinly sliced
• 2 green shallots, thinly sliced
• 280g mixed carrots, peeled, coarsely grated
• 50g (1/3 cup) dried cranberries
• 1/2 cup fresh mint (firmly packed), chopped
• 1/2 cup fresh coriander leaves (firmly packed), chopped
• 2 tablespoons toasted pine nuts
• 200g pkt reduced-fat feta, quartered
• Extra virgin olive oil, extra, to drizzle
• Fresh mint, extra, to serve
• Coriander leaves, extra, to serve

Method

• Place barley in a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer, stirring occasionally, for 30-35 minutes or until tender. Drain. Refresh under cold running water. Pat dry with paper towel. Place in a bowl.
• Holding each orange over a bowl to catch any juice, cut along either side of the white membranes to remove orange segments. Reserve juice. Combine orange juice, lemon juice, oil and maple syrup in a bowl and season.
• Process cauliflower until finely chopped. Add cauliflower and zucchini to juice mixture. Set aside for 5 minutes to develop the flavours.
• Add orange segments, lemon rind, celery, shallot, carrot, cranberries, zucchini mixture and 3/4 of the herbs to the barley. Season. Toss to combine. Divide among bowls. Sprinkle with pine nuts. Top with feta. Sprinkle with remaining herbs. Drizzle with extra oil and sprinkle with extra herbs.

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Easy Green Superfood Salad

Sprouts and a tangy dressing give this lean, green salad texture and bite. Cubes of creamy avocado make it a meal.

Serves: 10

Time to prep: 10 minutes

Ingredients

Salad:

• 4 cups mixed green salad leaves, tightly packed
• 2 cups sprouts such as broccoli, sunflower, snowpea or alfalfa
• 2 medium cucumbers, chopped
• 1 avocado, cubed
• 1 tablespoon chia seeds
• 1 tablespoon sunflower seeds
• 1 tablespoon pumpkin seeds
• Fresh curly parsley, to serve

Dressing:

• 1 tablespoon lemon juice
• 1/8 cup raw apple cider vinegar
• 1/4 cup cold pressed olive oil
• 1/2 heaped tablespoons wholegrain mustard
• Himalayan pink salt and pepper, to taste

Method

• Place all ingredients for the salad in a large salad bowl and toss until combined.
• In a medium screw-top jar, shake up ingredients for the dressing until smooth. Pour over salad, toss thoroughly and top with fresh parsley to serve.

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Roast Eggplant & Lentil Salad Recipe

Serves: 4

Time to prep: 10 minutes

Time to cook: 20 minutes

Ingredients

• 10 small (about 500g) Lebanese eggplants, ends trimmed, halved lengthways
• Olive oil, to brush
• Salt & freshly ground black pepper
• 1 x 400g can brown lentils, rinsed, drained
• 3 ripe tomatoes, coarsely chopped
• 1 small red onion, halved, cut into thin wedges
• 3/4 bunch fresh mint, leaves picked
• 200g low-fat ricotta, crumbled
• Wholemeal pita bread, to serve

Balsamic dressing

• 60ml (1/4 cup) balsamic vinegar
• 1 tablespoon olive oil
• 1 garlic clove, crushed
• Salt & freshly ground black pepper

Method

• Preheat oven to 200°C. Place eggplant, cut-side up, on a baking tray. Brush with oil, and season with salt and pepper. Roast in oven for 20 minutes or until golden brown and tender.
• Meanwhile, combine lentils, tomato, onion and mint in a bowl.
• To make the balsamic dressing, whisk together the vinegar, oil and garlic in a jug. Taste and season with salt and pepper.
• Drizzle the lentil mixture with the balsamic dressing and gently toss until just combined. Divide the lentil salad among serving plates and top with the eggplant. Sprinkle with ricotta and serve with pita bread, if desired.

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Poached Chicken, Apricot and Chickpea Salad Recipe

Photography by Jeremy Simons

Jill Dupleix's salad has all the flavours of a Middle Eastern tagine with a rich, creamy dressing.

Serves: 4

Ingredients

• 2 x 200g chicken breast fillets
• 300g green beans, blanched, refreshed
• 400g can chickpeas, rinsed, drained
• 1/4 cup coriander sprigs
• 1 tablespoon extra virgin olive oil
• 8 dried apricots, soaked in boiling water for 30 minutes
• 2 tablespoons raw almonds, toasted
• 1 teaspoon harissa (see note)
• 1 tablespoon honey
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 2 tablespoons low-fat thick Greek-style yoghurt
• 1 teaspoon smoked paprika (pimenton)

Method

• Place chicken in a pan and add enough water to cover. Bring the to boil over medium-high heat, then cover and remove from heat. Stand for 30 minutes or until cooked through. Drain, then shred chicken into bite-sized pieces.
• Toss beans, chickpeas, coriander and oil together, then season and divide among 4 plates. Drain apricots and chop into small pieces, then scatter over salad with chicken and almonds.
• Swirl the harissa, honey, cinnamon and cumin through the yoghurt, then spoon over the salad. Dust with paprika to serve.

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Crunchy Carrot Salad with Pan-fried Barramundi Recipe

Tempt the taste buds with this delightfully crisp and crunchy carrot salad served with pan-fried barramundi.

Serves: 4

Time to prep: 20 minutes

Time to cook: 10 minutes

Ingredients

• 2 teaspoons pure olive oil
• 4 x 150g barramundi fillets
• 2 bunches Hatters coloured carrots, cut into matchsticks
• 2 oranges, segmented
• 1/2 cup torn flat-leaf parsley
• 1/3 cup chopped macadamias, toasted
• 2 tablespoons extra virgin olive oil
• 1 tablespoons lemon juice

Method

• Heat olive oil in a large non-stick frying pan over medium-high heat. Season the fish and cook for 2-4 mins each side (depending on thickness) or until golden and the flesh flakes easily with a fork.
• Meanwhile, combine the carrots, orange, parsley and macadamias in a large bowl. Combine extra virgin olive oil and lemon juice in a small bowl and season. Drizzle over salad and toss to coat.
• Serve fish with the salad.

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Chicken Tenderloins with Baby Beetroot & Ricotta Salad

Photography by Steve Brown

Chicken salad with baby beetroot and ricotta is easy, fast and low-fat. Perfect!

Serves: 6

Time to prep: 10 minutes

Time to cook: 10 minutes

Ingredients

• 12 chicken tenderloins (about 90g each)
• 2 teaspoons olive oil, plus 1 tablespoon extra
• 2 tablespoons shredded basil leaves
• 8 canned baby beetroots, drained, halved
• 1/2 small red onion, thinly sliced
• 80g baby rocket leaves
• 2 anchovy fillets, roughly chopped
• 1 tablespoon red wine vinegar
• 3 tablespoons (60g) fresh low-fat ricotta

Method

• Combine the chicken, olive oil and basil in a bowl and season with salt and pepper. Heat a large non-stick frypan over high heat and cook the chicken for 2 minutes on each side or until it is golden and cooked through.
• Combine the beetroot, onion, rocket, anchovies, red wine vinegar and extra oil in a large bowl. Divide the mixture among plates and dot with teaspoons of ricotta. Serve topped with chicken.

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Chilli lime squid salad Recipe

Serves: 4

Time to make: 20 minutes

Ingredients

• 3 squid hoods (750g), cleaned, cut into 5cm squares, scored
• 2 long red chillies, finely chopped
• 150g snow peas, trimmed
• 100g baby rocket leaves
• 1 small avocado, chopped
• 1/2 small red onion, thinly sliced
• 1 small red capsicum, thinly sliced
• 1/2 cup fresh mint leaves, torn
• 1 tablespoon peanut oil
• 1/4 cup lime juice
• 4 slices sourdough, to serve

Method

• Spray a non-stick frying pan with oil. Cook squid and half the chilli over medium heat for 4 minutes. Remove from pan. Steam snow peas until just tender. Cool.
• Combine squid, rocket, avocado, onion, capsicum, mint and snow peas in a large bowl.
• In a screwtop jar, combine remaining chilli, peanut oil and lime juice. Drizzle over salad. Serve with sourdough.

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Lemon Poached Chicken and Potato Salad

Photography by John Paul Urizar

This excellent chicken, potato and asparagus salad is a sure fire winner. Serve it as a light main or as a side dish.

Serves: 4

Time to prep: 20 minutes

Time to cook: 30 minutes

Ingredients

• 4 small chicken breast fillets, trimmed
• 1 lemon, rind removed (see hint), juiced
• 750g kipfler or pink fir potatoes, scrubbed
• 100ml extra-virgin olive oil
• 150g baby green beans, trimmed, halved
• 1 bunch asparagus, trimmed, cut into thirds crossways
• 1 tablespoon dill leaves, chopped
• 2 tablespoons chopped chives

Method

• Place chicken in a large, deep frying pan with lemon rind. Cover with cold water. Bring to the boil over medium heat. Reduce heat to low and simmer for 12 minutes. Remove chicken from pan. Cool slightly. Slice across the grain.
• Meanwhile, cook potatoes in a large saucepan of boiling water for 15 to 20 minutes or until tender. Using tongs, transfer to a chopping board. Stand for 10 minutes or until still warm but cool enough to handle. Peel potatoes and cut into chunks. Place in a large bowl.
• Using a fork, whisk oil, 1/4 cup lemon juice and salt and pepper in a jug. Drizzle three-quarters of the dressing over potato. Stir gently to coat.
• Place beans and asparagus in a heatproof bowl. Cover with boiling water. Stand for 3 minutes. Drain. Add to potato with chicken, dill and chives. Drizzle with remaining dressing. Toss gently to combine. Season with pepper. Serve.

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Chargrilled chicken with cauliflower and chickpea salad

20 minutes is all it takes to create this delicious and tasty meal.

Serves: 4

Ingredients

• 500g cauliflower florets, quartered
• 400g can chickpeas, drained, rinsed
• 2 tbs extra virgin olive oil
• Grated zest and juice of 1 lemon
• 1/2 red onion, finely chopped
• 2 tbs chopped flat-leaf parsley
• Olive oil spray
• 850g chicken tenderloins

Method

• Blanch the cauliflower in a saucepan of boiling salted water for 1-2 minutes until just tender. Drain well and set aside.
• Combine chickpeas, oil, lemon zest and juice, onion and parsley in a bowl. Season, then toss gently to combine.
• Meanwhile, preheat a chargrill pan or frypan over medium-high heat. Lightly spray chicken with oil, then season. In 2 batches, cook the chicken for 3 minutes on each side or until lightly charred and cooked through. Transfer to a plate, cover loosely with foil and keep warm.
• Lightly spray the chargrill with oil and cook the drained cauliflower for 1 minute each side until lightly charred. Transfer to the bowl of salad and toss to combine. Serve with the chicken tenderloins.

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Salmon Nicoise Salad

Salmon fillets replace the usual canned tuna in this filling and tasty Mediterranean salad.

Servings: 4

Time to prep: 25 minutes

Time to cook: 20 minutes

Ingredients

• 12 (about 650g) baby coliban (chat) potatoes, unpeeled
• 300g green beans, topped
• 4 eggs
• 1 x 280g pkt Tassal Twice-a-week Atlantic Salmon Fillets
• 60ml (1/4 cup) extra virgin olive oil
• 50ml fresh lemon juice
• 2 tsp Dijon mustard
• 1 x 120g pkt baby mesclun
• 2 ripe tomatoes, coarsely chopped
• 1/3 cup fresh dill sprigs
• 65g (1/3 cup) kalamata olives

Method

• Cook the potatoes in a large saucepan of boiling water for 12 minutes or until just tender. Use a slotted spoon to transfer to a clean work surface. Halve.
• Add the beans to the pan and cook for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
• Meanwhile, place the eggs in a small saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, stirring occasionally, for 7 minutes. Drain. Cool under cold running water. Peel and halve.
• Cook the salmon in the microwave following packet directions. Flake into large pieces.
• Whisk together the oil, lemon juice and mustard in a jug. Season with salt and pepper.
• Divide the potato, beans, egg, salmon, baby mesclun, tomato, dill and olives evenly among serving bowls. Drizzle over the dressing to serve.

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Tuna, Broad Bean and Risoni Salad

Photography by Andrew Young

A quick and easy recipe that is delicious and healthy too.

Serves: 4 people

Time to prep: 15 minutes

Time to cook: 8 minutes

Ingredients

• 2 cups frozen broad beans
• 1 1/2 cups dried risoni
• 425g can Greenseas tuna chunks in springwater
• 250g fresh ricotta, crumbled
• 2 teaspoons finely grated lemon rind
• 1/4 cup lemon juice
• 1 tablespoon extra virgin olive oil
• 2 tablespoons chopped fresh mint leaves
• 2 tablespoons fresh mint leaves, to serve

Method

• Place broad beans in a heatproof bowl. Cover with boiling water. Stand for 5 minutes. Peel and discard skins.
• Cook risoni in a saucepan of boiling, salted water until tender, adding broad beans in the last minute of cooking. Drain well. Transfer to a heatproof bowl.
• Add drained tuna, ricotta, lemon rind, juice, oil and mint to pasta. Season. Toss to combine. Serve sprinkled with mint leaves.

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Honey-roast Carrot Salad with Paprika-spiced Fish

Photography by Chris Chen

The sweet honey-roasted carrot pairs perfectly with the smoky Middle-Eastern flavours of this spiced fish recipe.

Time to prepare: 10 minutes

Time to cook: 20 minutes

Serves: 4

Ingredients

• 4 carrots, peeled, sliced diagonally
• 2 tbs honey
• 1 tsp caraway seeds
• 2 tbs olive oil
• 4 (about 130g each) white fish fillets (see note)
• 1 tsp sweet paprika
• 1 tbs lemon juice
• 1 bunch flat-leaf parsley, leaves picked
• 1/2 red onion, thinly sliced
• 100g feta, crumbled

Method

• Preheat oven to 180°C. Line an oven tray with baking paper. Place carrot on tray and drizzle with half the honey. Sprinkle with caraway and season with salt and pepper. Bake, turning occasionally, for 15 minutes until tender and golden. Remove from oven and set aside for 5 minutes.
• Heat 1 teaspoon of oil in a frying pan over high heat. Sprinkle fish with half the paprika. Season with salt and pepper. Cook for 1-2 minutes each side or until golden and cooked through.
• Combine lemon juice, remaining honey, oil and paprika in a screw-top jar and shake until well combined. Taste and season.
• Place carrot, parsley, onion and feta in a bowl. Drizzle with dressing and gently toss. Serve salad with fish immediately.

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Roast Delight Potato, Beetroot and Carrot Salad

Ingredients

• 650g (approx. 4 medium) Red Delight Potatoes, cut into 2cm-thick rounds
• 2 bunches baby carrots, scrubbed, ends trimmed
• 4 large garlic cloves, skin on
• 2 tablespoons olive oil
• Sea-salt flakes and freshly ground black pepper
• 500g (5 medium) beetroot, peeled, ends trimmed, quartered
• 150g baby salad leaves (like rocket spinach)
• 1/3 cup flaked coconut, toasted
• 100g marinated goat’s cheese
• Dressing
• 3 tablespoons extra virgin olive oil
• 3 tablespoons orange juice
• 2 tablespoons honey
• 1–2 teaspoons grated horseradish

Method

• Preheat oven to 200°C fan forced. Lightly grease a large roasting pan and a small roasting pan. Combine potatoes, carrots and garlic in the large pan. Drizzle over half the olive oil and season with salt and pepper, then turn to coat. Place beetroot into smaller pan, drizzle with remaining olive oil, season with salt and pepper and turn to coat. Place potatoes just above centre position in the oven and beetroot underneath. Roast both for about 30–40 minutes, turning occasionally until light golden and tender. Set aside to cool slightly.
• To make dressing, combine all the ingredients in a screw top jar. Shake well to combine.
• Arrange salad leaves on a large serving platter. Top with roast vegetables then sprinkle over coconut. Crumble over goat’s cheese and drizzle with dressing.

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Coconut-Poached Chicken and Mango Salad

Try this delicious dish for a beta-carotene boost

Nutritionist Lisa Guy says...

This salad contains fresh ginger and coriander, both great remedies for calming unsettled stomachs and relieving nausea. Ginger helps ease inflammation and boost immune function, and coriander helps remove heavy metals such as lead and mercury from the body. Coconut milk is a source of caprylic acid, an anti-fungal compound useful for treating and preventing candida. Mangoes are packed with beta-carotene, to help keep gums and eyes healthy.

Serves: 4 

Preparation time: 25 mins (plus cooling time and five minutes' standing time) 

Cooking: 20 mins

Ingredients: 

• 500ml (2 cups) chicken stock 
• 4cm-piece fresh ginger, peeled, 
• thinly sliced
• 6 coriander stems
• 310ml (1¼ cups) coconut milk
• 4 (about 800g) chicken breast fillets
• 2 tbs lime juice
• 1 tbs fish sauce
• 1 tbs finely grated palm sugar
• 2 fresh mangoes, peeled, thinly sliced
• 1 avocado, peeled, thinly sliced
• 1 red capsicum, thinly sliced
• 3 spring onions (shallots), thinly 
• sliced diagonally
• 1 long fresh red chilli, sliced diagonally
• 1/2 cup fresh mint leaves
• 1/2 cup fresh coriander leaves
• Roasted cashews, chopped, to serve

Cooking method:

• Bring stock, ginger, coriander stems and 250ml (1 cup) coconut milk to a simmer in a deep frying pan on low heat. Add chicken. Cook for 15 minutes or until just cooked. Remove and set aside for 5 minutes. Shred when cool.
• Meanwhile, combine lime juice, fish sauce, palm sugar and remaining coconut milk in a bowl.
• Combine chicken, dressing, mango, avocado, capsicum, spring onion, chilli, half the mint and coriander leaves in a bowl. Transfer to a platter. Sprinkle cashew and remaining mint and coriander over.

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