- 1 lime
- A thumb of ginger
- 1 tbsp Thai red curry paste
- 1 carrot
- 1 cucumber
- 1 mango
- 250g chicken breast mini fillets
- A handful of mint, leaves only
- 3 tsp olive or coconut oil
- 1 tbsp cold water
- Vegetable peeler
- Grill pan or baking tray
- 1.
Zest the lime into a small bowl and squeeze in the juice. Peel and grate the ginger. Add the ginger and 1 tbsp Thai red curry paste to the bowl, along with 1 tsp oil and 1 tbsp water. Mix and set aside.
- 2.
Trim and peel the carrot. Use the peeler to shave it into ribbons, and when you've peeled down to the core, finely slice it. Add the carrot to a large bowl. Peel the cucumber into ribbons, slicing the seeded core. Add it to the bowl.
- 3.
Slice the fat cheeks off the mango stone, then slice the narrower sides off the stone. Slice the mango flesh off the skin and roughly chop it. Add the mango to the bowl of veg and set to one side.
- 4.
Heat your grill to high. Rub the chicken breast mini fillets with 2 tsp oil and pop them on a rack in a grill pan (if your grill didn’t come with a grill pan, put a heatproof rack on a baking tray, or line a baking tray with foil). Grill for 5-6 mins till golden brown, then turn and grill for 4-5 mins till the chicken is cooked through – if you slice into a piece there should be no pink.
- 5.
Add the lime and ginger dressing to the mango salad. Toss together to mix and dress.
- 6.
Pile the mango salad onto a couple of plates. Roughly chop the chicken and serve it on top of the salad, garnished with plenty of mint.
- Tip
Ripe and ready
If your mango is hard when you unpack it, leave it in your fruit bowl and it will ripen within a few days. To speed it along, pop the mango in a brown paper bag with a banana.