Couscous salad with peri peri chicken

For ➍
370 g chicken thigh fillets
3 tbs peri peri sauce medium*
300 g couscous
40 cl boiling water**
3 tbs olive oil
2 avocados
190 g vine tomatoes
1 red onion
75 g arugula salad mix
175 g fresh mango pieces

Brush the chicken fillet with the peri peri sauce. Heat the grill pan without oil or butter and grill the chicken over medium heat for 10-12 m.
In the meantime, put the couscous in a large bowl and pour over the boiling water**. Add the oil and leave covered for 10 m.
Meanwhile, cut the avocados in half lengthwise. Remove the kernel and scoop the flesh out of the skin with a spoon. Slice the flesh. Cut the tomatoes in half and the red onion in half rings. Stir the couscous with a fork and season with salt and pepper.
Mix the couscous with the salad mix. Halve the mango pieces. Slice the chicken thigh fillet..
Scoop the couscous on a large plate. Divide the avocados, tomatoes, onion, mango and chicken slices on top.

*Or make fresh peri-piri.
**Add chicken stock power for flavor.
***You can prepare the chicken fillet on the barbecue. Keep the same preparation time.

Soy salmon & lime tacos

For ➍
4 salmon fillets
3 tbs soy sauce
2 tbs sunflower oil
2 tbs sesame seeds
juice ½ lime
salt & pepper
pinch of garlic salt
easy guacamole:
2 avocados
½ lime
½ lemon
salt & pepper
fresh chilli (optional)
mango & watermelon salsa:
1 mango
¼ small watermelon
¼ red onion
few sprigs of parsley leaves
1 ts honey
garnish:
3 tbs pomegranate seeds
5 tbs sour cream & chives dip
2 radishes
3 tbs dried crispy onions

Place the salmon on a baking tray lined with foil or baking paper and pour over a few glugs of sunflower oil, 2 tbs of soy sauce, a handful of sesame seeds, garlic salt, pepper and a squeeze of half a lime. Making sure both sides are coated with the sauce, bake skin-side down for 20 m until the flakes come away with a fork easily.
Whilst the salmon cooks in the oven, prepare your accompanying ingredients.
-(Guacamole) Halve and stone 2 avocados and use a spoon to scoop out the flesh into a bowl. Mash with a pinch of salt, pepper, a squeeze of lemon and lime and some chilli, if desired.
-(Salsa) Finely dice parsley, mango, watermelon and red onion for the salsa. Squeeze some lime and a tiny drizzle of honey and mix well.
Place small soft flour tortillas on a dry hot pan for 30 s to warm through.
Assemble salmon taco with guacamole and pomegranate seeds: spread guacamole over the base of the taco spoon over some of the salsa and add some salmon flakes on top. To garnish sprinkle some pomegranate seeds and some chopped parsley.
Assemble salmon taco with sour cream and chives: start with sour cream and chives spread over the taco base, spoon over the salsa and layer salmon flakes. Add thinly sliced radishes and garnish with some chopped parsley.
Serve with corn on the cob cut up into pieces, and quartered fresh limes.

Scallop & mango ceviche

For ➍
500 g dry sea scallops, tough white muscle removed*
2 ripe mangoes, peeled & chopped, divided
8 cl lime juice
¾ tsp salt
180 g thinly sliced chilli peppers, such as poblanos or jalapeños
50 g very thinly sliced red onion

Bring 1.2 cm water to a gentle simmer in a large skillet over medium heat. Add scallops and cook until firm and just cooked through, 3 to 5 m. Transfer the scallops to a medium non-reactive bowl with a slotted spoon. (Discard the poaching liquid) Add half the mango to the bowl with the scallops. Puree the remaining mango with lime juice and salt in a blender or food processor until smooth. Pour the puree over the scallops.
Add chilli peppers and onion. Gently toss to combine. Cover and refrigerate the ceviche for 1 h, gently stirring halfway through.
Serve chilled.**

*Dry sea scallops differ from wet scallops, which have been treated with sodium tripolyphosphate. Wets are less flavourful, and will not brown properly.
*Try serving this ceviche Peruvian-style, with hard-boiled egg, sweet potato, lettuce and corn. Or keep it simple and serve it on salad greens with tortilla chips on the side.

Roedjak manis (Javanese fruit salad)

For ➍
2 tbs lime juice
100 g peanuts
3 tbs brown sugar or palm sugar
1 tbs tamarind (paste)
1 small chilli, cut in tiny pieces*
1 mango, chopped
1 green papaya, chopped or apple
1 pineapple, chopped
½ or 1 small cucumber, sliced or chopped

Roast the peanuts in a dry frying pan. Finely chop them.
In a bowl, mix the tamarind with the sugar, shrimp paste and lime juice. Stir in half of the peanuts. Add the finely chopped chilli pepper*.
Mix the selected fruit. Coat the fruit with the dressing*.
Serve chilled as a dessert or as a side_dish for Indonesian food.

*Or sprinkle the chilli over your salad.

Avocado & mango topper

For ➍
2 ripe large avocados (200 g each), peeled, pitted & diced
1 ripe mango, peeled & diced
1 cup seeded, diced tomato
¼ cup chopped fresh coriander
2 tbs chopped red onion
1 tbs minced jalapeño pepper
1 tbs lime juice
½ ts salt
¼ ts black pepper
600 g grilled chicken, sliced

In a medium bowl, combine mango, tomato, cilantro, onion, jalapeño, lime juice, salt, and pepper.
Add avocado and toss gently.
Serve over grilled chicken.

Grilled fish with green mango pico de gallo

For ➋-➍
1 firm green mango cut into brunoise
¼ cup red bell peppper cut into brunoise
¼ cup red onion cut into brunoise
1 tbs minced coriander
½ ts kosher salt (less if you use regular salt)
1 tbs lime juice
1 serrano chilli minced with seeds (optional)
1 ts of favourite hot sauce (optional)
2 fillets of fish (salmon, swordfish and halibut are all good choices)

Put the green mango, bel pepper, onion, coriander, salt, lime juice, chilli and hot sauce in a bowl and toss to combine.
Use a paper towel to dry the surface of the fish and salt and pepper. Grill over charcoal, broil or pan-fry.
To serve, just top the cooked fillet with a dollop of green mango pico de gallo. For a creamy tropical side dish, cook polenta with a 50/50 mixture of coconut milk and water along with some green curry paste.

Try the regular pico de gallo. Or the similar salsa fresca.

Quick mango lassi

For ➊ serving
1 mango
15 cl yogurt

For a quick version for 1 serving: use the pulp of 1 mango, freeze it; mix it in a blender with 15 cl of yogurt until smooth.

Use any fruit pulp to make a lassi. Or go for the classic yogurt with water and some salt. Whisk it firmly until frothy. Drink very cold.