Chicken Salad with Mango and Roasted Cashew Nuts

Serves 8-10

1.35kg (3 lb) cooked free range organic chicken

1½ tbsp freshly squeezed lemon juice

2 mangoes peeled, stoned and cut into

1cm (2 inch) pieces 225g (6-8oz) chopped celery

4 chopped scallions including green part

110ml (4fl oz) natural yoghurt 110ml (4fl oz) homemade mayonnaise

1½ tsp curry powder 2 tsp freshly ground cumin

140g (5oz) roasted cashew nuts

2 tbsp freshly chopped coriander, optional

Mix the cubed, cooked chicken in a large bowl with the freshly squeezed lemon juice, season well with salt and freshly ground pepper.

Add the diced mango, celery and scallions.

Whisk the yoghurt with the homemade mayonnaise, heat the cumin and curry powder gently on a pan, add to the mayo and yoghurt. Mix everything together.

Taste and correct seasoning. Just before serving add the roasted cashew nuts, scatter with chopped coriander or parsley and serve.