RECIPE LIBRARY:
Serves 4
Serve this delicious tropical salad
for lunch or dinner with a selection of cheeses, fresh bread and
a glass of fruity, well-chilled white wine.
1
butter lettuce, washed
4 smoked chicken breasts, sliced against the grain on the diagonal
2 large just ripe mangoes, peeled and sliced
Ina Paarman’s Lemon & Black Pepper Seasoning
Ina Paarman’s Honey Mustard Dressing
Line 4 individual plates with lettuce and arrange chicken
and mango on leaves. Sprinkle lightly with Lemon Pepper Seasoning.
Drizzle with dressing and top with toasted spicy nuts (see recipe
below). Serve with a selection of cheeses, fresh bread and a glass
of fruity well chilled white wine.
SPICY PECAN
NUTS
2 t (10 ml) olive oil or butter
½ cup pecan halves (± 50 g)
½ t (2 ml) Ina Paarman’s Braai and Grill Seasoning
¼ t (1 ml) cayenne pepper
Heat a heavy pan over
high heat. Add the oil and tilt the pan to spread evenly. Add
the nuts and shake the pans until the nuts begin to toast. Add
seasoning and cayenne. Quickly remove from heat and shake the
pan to coat the nuts. The nuts are best used immediately while
hot, but can be pre-prepared if catering for a crowd.