3 tbsp brown sugar
2 tbsp extra virgin olive oil
2 chicken breast fillets
½ Chinese cabbage, shredded
2 cups fresh spinach leaves or other salad greens of choice
½ cup roasted and salted macadamias
2 limes, halved, to serve
20 g peeled ginger
1 lemongrass stalk, white part only
1 kaffir lime leaf
1 fresh long red chilli, plus extra sliced chilli to serve
2 cloves garlic
30 g coconut palm sugar
1 pinch pink sea salt flakes or ½ pinch sea salt flakes
40 g fish sauce
100 g freshly squeezed lemon juice or lime juice
80 g extra virgin olive oil
½ loosely packed cup fresh mint, leaves only
- Place all dressing ingredients into Thermomix bowl and blend 20 sec/speed 8. Set aside until ready to serve.
Heat a chargrill pan over high heat. Cut the cheeks from the mangoes, without peeling, and use a small sharp knife to score the flesh. Sprinkle over the brown sugar. Drizzle 1 tbsp oil into the pan and cook each mango cheek, cut-side down, for 1-2 minutes until well caramelised. Set aside.
- Pour another 1 tbsp oil into the pan and cook each chicken breast for 2 minutes each side or until well charred. Turn heat down to medium, cover and cook for 8-10 minutes until cooked through. Rest the chicken for at least 10 minutes in insulated serving bowl before slicing.
Arrange the cabbage, spinach, mangoes, chicken, avocado, macadamias and extra chilli on a serving platter. Drizzle with dressing and serve with lime halves.