A hot Aussie Christmas calls for a fresh summer salad. The grilled mango gives that classic barbeque flavour, juxtaposed perfectly with the fresh sweetness of pineapple. Although the hero flavour is of course our Chicken Broth Miso Ramen, one of the reasons people don’t make friends with salad, is because of a boring/bland flavour. Well we’re here to say it’s entirely possible to make friends with salad. All you need is a little flavour, and this dish has exactly that!
2 large mangos, cheeks removed and scored
1 pineapple, peeled and thinly sliced
1 cucumber, cut into rings
1 cup coconut chips
1 bunch of mint, leaves removed
3 cups shredded chicken
1 tbsp tamari
1 tsp smoked paprika
1 tsp five spice
1 lime, zested and juiced
1 lime, cut into wedges
1 orange, juiced
1 tbsp coconut sugar
1 tsp sesame oil
1/2 a wombok finely sliced
Pinch of chilli flakes
1 tbsp The Wholefood Pantry Coconut Oil
1 tbsp Chicken Bone Broth Miso Ramen
1. In a dry griddle or flat pan place the mango cheeks cut side down and toast for 30 seconds until score marks appear. Then slice the mango cheeks lengthwise.
2. In a pan, place chicken,The Wholefood Pantry Coconut Oil, spices, lime juice, tamari, Chicken Bone Broth Miso Ramen, orange juice, The Wholefood Pantry Coconut Sugar and chilli powder to a pan, cook until caramelised.
3. Plate up by layering the mango, cucumber, pineapple slices, chicken, wombok, coconut chips and mint on a platter.
4. Dust over lime zest and serve with lime wedges.