INGREDIENTS: serves 4 250g (9oz) black lentils 250g (9oz) cream-coloured quinoa 1 just-ripe mango 35g (1¼oz) watercress leaves 300g (10½oz) smoked chicken, skinned and neatly sliced 10g (¼oz) mint leaves, torn 2 tbsp olive oil juice of ½ lime For the dressing juice of 1 lime ½ tsp caster sugar, or to taste 4 tbsp groundnut or rapeseed oil 1 tsp fairly hot curry paste 3 tbsp single cream
METHOD Put the lentils in a saucepan and cover with water. Bring to the boil and cook for 15-30 minutes, or until the lentils are tender but not falling apart (the length of time it takes depends on the age of the lentils). Meanwhile, toast the quinoa in a dry frying pan, for about two minutes, then put it into a separate saucepan, add coarse stalks removed boiling water, cover and cook for 15 minutes.
Peel the mango and cut of the ‘cheeks’ (the fleshy bits on each side of the central stone). Carefully cut the cheeks into slices about the thickness of a pound coin. It is very difficult to remove the flesh nearer the stone neatly, so just use the cheeks for this dish and use the remaining flesh for something else (or eat it).
Make the dressing. Using a fork, whisk everything together except the cream, then whisk that in too. Taste for seasoning.
Drain the lentils, quickly rinse them in hot water, then toss in a serving bowl with the drained quinoa, the mango, watercress, salt and pepper chicken, mint, olive oil, lime juice and seasoning (taste and adjust it if you need to, grains and lentils need assertive seasoning). Drizzle on the creamy korma dressing just before serving.
Tip for a veggie version Replace the chicken with 3 avocados and add 3 finely chopped spring onions.