Chicken salad with mango and roasted cashew nuts

Serves 4 You will need:

500g cooked chicken meat, about 4 breasts or thighs, cut into 2cm dice 1-2 tablespoons lemon juice Sea salt and freshly ground black pepper 1 ripe mango, peeled, stoned and cut into 1cm pieces 75g celery, sliced 2 spring onions, sliced 75ml natural yoghurt 75ml home-made mayonnaise (or store-bought, if you haven’t time to make your own) 1 tablespoon chopped fresh coriander ½ teaspoon coriander seeds ½ teaspoon cumin seeds ½ teaspoon turmeric 75g toasted cashew nuts, to garnish, see my Top Tip, right 1 tablespoon coriander leaves, to garnish 1 In a large bowl, mix together the diced chicken and the lemon juice, and season well with sea salt and freshly ground black pepper. Stir in the mango pieces, the sliced celery and the sliced spring onions. In a separate bowl, whisk together the natural yoghurt, the home-made mayonnaise and the chopped fresh coriander. 2 Put a frying pan over a high heat, and when it is hot, add the coriander seeds and the cumin seeds. Cook, tossing the seeds frequently, for a minute or so, until the seeds are browned and fragrant, then add in the turmeric and toss quickly before taking the pan off the heat. Grind the toasted spices using a pestle and mortar, or in a spice grinder. Add the coriander, cumin and turmeric spice mix to the bowl containing the yoghurt, mayonnaise and coriander mixture. Mix together and pour over the chicken, mango, celery and spring onion mixture in the large bowl. 3 Toss gently, tasting for seasoning, and adding more sea salt and freshly ground black pepper if necessary. Just before serving, scatter the salad with the toasted cashew nuts and the coriander leaves.