Watercress and mango salad

Peppery watercress and sweet mango are a flavour match made in heaven in this colourful, crisp salad

Ingredients (Serves 4)
  • 150g/5oz fresh asparagus tips
  • 1 mango, peeled and stoned
  • 100g/4oz seedless red grapes
  • 350g/12oz cooked chicken breast
  • 1 x 85g bag ready-prepared watercress
  • 3 tbsp pumpkin seeds

For the dressing
  • Zest and juice 1 orange
  • 1⁄2 tsp dried chilli flakes
  • 1 tsp honey
  • Salt and freshly ground black pepper

Cook the asparagus tips in boiling water for 2 minutes. Drain and refresh them in cold water.

Thinly slice the mango flesh and halve the grapes. Cut or tear the cooked chicken breast into bite-sized pieces.

Place the asparagus tips, mango slices, halved grapes and chicken pieces in a serving bowl. Add the watercress and pumpkin seeds.

Place the dressing ingredients in a bowl together and whisk them well with a fork. Drizzle the dressing over the salad, lightly toss it so everything is evenly coated and serve immediately.