MANGO & BASIL SALAD.
*cube the flesh from 3 mangos (put the seeds aside on suck on them when you're done)
*dice 2 - 4 tomatoes - depending on taste (leaving out as many seeds as possible)
*chop up basil leaves until you have a generous handful - or more if you want (roughly chopped not finely)
toss it all in a bowl the add
*a splash of blasmic vinegar
*a pinch of salt
*a pinch of castor sugar
*a tiny bit of pepper or ground chilli (optional)
*a splash of olive oil.
give it all a bit of a stir (don't beat it half to death just move it all around a bit) & let it sit for about 1/2 an hour before eating. just before you eat it give it another quick stir.
yum yum.

BBQ THAI CHICKEN & NOODLE SALAD WITH CHILLI, MINT AND LIME
2 chicken breasts
1 tsp vegetable oil
3 tbsp fresh mint leaves
3 tbsp fresh coriander
Sea salt and pepper
1/4 iceberg lettuce
1/3 pkt rice noodles (thin ones)

Dressing:
2 tbsp lime juice
2 tbsp Thai fish sauce
1 tsp sesame/vegetable oil
2 tsp sugar
4 small red shallots, sliced
1 small red chilli, sliced or mushed up bottled chilli to taste.
2 spring onions, finely sliced

2 tbsp salted peanuts (optional)
1 lime, quartered

Soak the noodles in boiling water until al-dente then rince in cold water.
Slice the lettuce finely.
Heat the grill. Coat the chicken in vegetable oil and grill until cooked through. Rest for five minutes, then slice finely.
For the dressing, whisk the lime juice, fish sauce, sesame oil and sugar until the sugar dissolves. Add the sliced shallots, chilli and spring onions. Toss.
Tear the mint and coriander and lightly toss with the noodles and lettuce. Toss the chicken with salt and pepper and put on top of noodles etc. At the last minute, dress the salad and toss lightly. Arrange it on plates, scatter with peanuts and serve with lime wedges.
(or you can substitute beef for the chicken in this recipie. If you use beef make a bit of extra dressing and marinade it for ~1/2hour
or you can use squid yum yum)