By Neil Perry, AM
Serves 4
To truss a chicken, you’ll need about 40cm (16 inches) of kitchen string. Place the bird on a chopping board, breast side up, with the legs facing you. Loop the centre of the string around the legs and then pull them together, then take the string down and under the thighs, overlap it under the bird and then bring it up, catching the wings, to meet over the breast. Secure the string and cut off and excess. You are now ready to roast.
1 free-range roast chicken (organic if possible), bones removed, meat sliced
2 firm but ripe mangoes, peeled and cut into bite-sized chunks
2 Lebanese (short) cucumbers, halved lengthways and sliced on the diagonal
10 Cherry tomatoes, quartered or halved
4 French shallots, halved and thinly sliced
1 radicchio heart, sliced (or red witlof if you can get it)
1 handful coriander leaves
1 small handful mint leaves
2 spring onions, sliced on the diagonal
110g macadamia nuts, roasted until lightly golden and sliced or roughly chopped
Chilli lime dressing:
1 garlic clove, crushed
1 teaspoon mild chilli flakes
1 tablespoon cater (superfine) sugar
Juice of 2 limes
100ml extra virgin olive oil
Sea salt and freshly ground black pepper
Method:
To make the dressing, combine all the ingredients in a bowl and season with salt and pepper. It should be sharp and hot, with a nutty balance from the olive oil.
For the salad, put all the ingredients, except the nuts, in a bowl, add the dressing and mix well. Divide among four large plates, then sprinkle with the macadamia nuts and a good grind of pepper and drizzle over any remaining dressing from the mixing bowl.
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