We’ve been through a heatwave the past few weeks. Resulting in me being sticky, overly melodramatic and unmotivated to cook anything remotely decent. Needless to say one should eat. And one should eat well.
After wiping the sweat from my brow, pouring a glass of anythig-alcoholic-and-cold and stopped being a whining arse, I got this beautiful brainwave:
Mango, watercress, skinless chicken and roasted cashew salad.
Topped with soya-chilli dressing. I know. What a beautiful combo.
Serves 4 generously
4 Skinless, free-range chicken breasts
2 Large ripe, but firm mangos
100g Cashew nuts
60ml Thick soya sauce
2 Fresh Chilies, seeds and all
Sweet soya sauce for drizzle
Ina Paarman’s Cajun Spice
Preparation & Cooking time: 15 mins
1. Cut chicken breasts in strips. Sprinkle with Cajun spice. Rub soya sauce in. Bear in mind the soya sauce is already very salty thus do not add extra sald
2. Place griddle pan over high heat, stir fry chicken strips until cooked through. About 6 mins. Set aside to cool.
3. Meanwhile skin the mangos and slice into long rectangular pieces.
4. In a pan, heat cashews. Dry roast until golden. Keep your eye on them, they burn on purpose. Just to feed your melodrama.
5. Toss chicken, watercress, mango, cashews, juice of lime and pepper. Top with fresh sliced chillies and sweet soya sauce drizzle. Grab a ice cold glass of Pinotage-Rose and dig in. That heatwave we talked about, is history.
Eat and drink copious amounts. It’s summer. Plus there’s an exotic tropical mango chick begging and ready to be taken advantage of.