Recipe
Preparing the salad:
- Finely chop the onions.
- Peel the carrots, and make carrot tagliatelle using a vegetable peeler.
- Peel the mango, remove the stone and cut the fruit lengthways into very thin slices.
Preparing the vinaigrette:
- Finely chop the garlic and ginger
- Mix with all the other ingredients
- Refrigerate for about an hour.
To serve:
- Mix the spinach, rocket, onions and carrot tagliatelle.
- Divide the mixture between the plates.
- Roughly chop the mint and coriander.
- Heat up the chicken breasts and shred them along the fibres.
- Add the duck breast and shredded chicken breasts.
- Add the halved cherry tomatoes.
- Add the mango slices.
- Add the soy vinaigrette.
- Serve immediately.
