Thai-flavoured rocket, smoked duck breast, roast chicken breast, mangoes and cherry tomatoes

Preparing the salad:

• Finely chop the onions.
• Peel the carrots, and make carrot tagliatelle using a vegetable peeler.
• Peel the mango, remove the stone and cut the fruit lengthways into very thin slices.

Preparing the vinaigrette:

• Finely chop the garlic and ginger
• Mix with all the other ingredients
• Refrigerate for about an hour.

To serve:

• Mix the spinach, rocket, onions and carrot tagliatelle.
• Divide the mixture between the plates.
• Roughly chop the mint and coriander.
• Heat up the chicken breasts and shred them along the fibres.
• Add the duck breast and shredded chicken breasts.
• Add the halved cherry tomatoes.
• Add the mango slices.
• Add the soy vinaigrette.
• Serve immediately.