Serves 6

• 1 tsp paprika
• Big pinch dried chilli flakes
• 1 tsp salt
• 200g macadamia nuts, toasted
• 3 large mangoes, peeled and sliced or
• 3 x 410g tins canned mangoes, drained
• 2 smoked chicken breasts, sliced or shredded
• 5g chives, chopped
• 5g coriander, chopped
• ½ red onion, cut into half-moons
• Sea salt and black pepper

FOR THE DRESSING

• Juice of 1 lemon
• 1 tbsp granulated sugar
• 2 tbsp sesame oil
• 5g mint leaves

1 Heat a small frying pan, add the paprika, chilli flakes and salt; cook for 1 minute. Toss in the nuts and cook for another minute, shaking the pan frequently to coat the nuts. Set aside
2 Place the mango, nuts, chicken, herbs and onion in a bowl. Pour over the dressing and toss gently to combine. Season.
3 For the dressing: Place the lemon juice, sugar and sesame oil in a bowl. Whisk to combine and stir through the mint leaves.
4 To serve: Divide between 6 plates and serve.

Words and image: Fairlady magazine