|1 pinch||dried chilli flakes|
|200 g||macadamia nuts — toasted|
|3||mangoes — large, peeled and sliced|
|2||smoked chicken breast — sliced|
|5 g||fresh chives — chopped|
|5 g||fresh coriander — chopped|
|1/2||red onion — cut into half-moons|
|sea salt and freshly ground black pepper|
|1||lemon — juice only|
|2 tbsp||sesame oil|
|5 g||mint leaves|
Heat a small frying pan, add the paprika, chilli flakes and salt; cook for 1 minute. Toss in the nuts and cook for another minute, shaking the pan frequently to coat the nuts. Set aside
For the dressing:
Place the lemon juice, sugar and sesame oil in a bowl. Whisk to combine and stir through the mint leaves.
To serve: Place the mango, nuts, chicken, herbs and onion in a bowl. Pour over the dressing and toss gently to combine. Season. Divide between 6 plates and serve.