Our opening recipe of the summer season is one that is sure to get the mouth watering, and was launched in our Gloucester Road branch, South West London not too long ago. Welcomed with open arms and many a standing ovation, we decided it was the perfect recipe to share with our customers. And with bright, beautiful colours adoring this dish, it would make any summer lunch a treat on the eyes as well as the stomach.
A funny story actually came attached with this particular salad, and not one that usually happens in our kitchens.
Our executive head chef also happens to run an organic butcher shop, Miller of Kensington, where all our halal meat is sourced and where our kitchen is based. It just so happened that one day, for no feasible reason, one of the smoked chickens that came in with an order had been delivered with a missing leg!
It obviously doesn’t happen every day and he was a bit at a loss with what to do with it. It couldn’t be returned and definitely couldn’t be sold, well the only thing he could think of was to make it into a salad. After all, everyone loves a smoked chicken salad. And as it was a day of coincidences he also had a few green mangoes lying around that had been neglected for being ‘too green’ to eat. Well, they weren’t inedible, but being a family of exotic fruits, they weren’t soft Indian mangoes that were desired.
Waste not want not, as the saying goes. Or in this case, waste not sell not. Add in a bit of foody inspiration and half an hour in the kitchen, and the salad was born!
Serves 5-6 people.
So what you’ll need:-
– 1 medium sized smoked chicken (buy ready smoked)
– 1 cooking mango from south America (Indian mangoes are too soft)
– half a kilo of heritage tomatoes or any good quality tomatoes (check out your local farmer’s market)
– 200g of wild rocket
– 200g of lambs lettuce
For the dressing
– 100g moscavado sugar or dark brown sugar
– 3 tablespoons of sherry vinegar
– 4 tablespoons of fresh lemon juice
– 2 tablespoons of dijion mustard
– 100ml of olive oil
– salt and pepper to season
You want to remove the skin and bones of the chicken, slicing the meat into finger sized pieces or ‘julienned’ as they say. Peel the mango and slice it a bit thinner than the chicken pieces, and keep it rough. We want nice biteable pieces in our salad, not hard to find slivers. Then rough slice your tomatoes – remove nothing – and mix with the chicken and mango in a large bowl.
Place all the ingredients for the dressing in a separate bowl and mix well, then add the dressing to the chicken and mango, using your hands to mix the dressing and salad together before refrigerating. Keep refrigerated until you need it, then add in the rocket and lambs lettuce.
One final mix with your hands and it’s ready to serve!
You can check out more of our salads here.