• TO DRINK: Eikendal Wooded Semillon 2008: rich and fruity.

    Chicken, cashew and mandarin salad

    Serves: 4
    Cooking Time: 30 mins


    • 1 x 312g tin mandarin segments, plus the juice
    • 10ml (2 tsp) lime juice
    • 10ml (2 tsp) fresh ginger, grated
    • 1 garlic clove, crushed
    • 20ml (4 tsp) honey
    • 4 x 200g chicken breast fillets, skin on
    • 60ml (¼ cup) olive oil
    • salt and freshly ground black pepper, to taste
    • 200g cos lettuce
    • 100g fresh coriander
    • 50g cashew nuts, toasted
    • 4 small beetroots, boiled and quartered



    To make the dressing, combine all the ingredients in a bowl, mix well and set aside.


    Brush the chicken with the oil and season well.


    Heat a large griddle pan over medium heat and cook the chicken until crisp-skinned and cooked through, about 10 minutes on each side.


    Slice the chicken and arrange with the lettuce, coriander, cashews and beetroot. Spoon over the dressing and serve.