I thought I’d invented this until I opened Observer Food Monthly and saw a virtually identical recipe by Nigel Slater. I think now I’d done my classic and rather unlovely thing … my husband makes a suggestion, I don’t really listen (or worst case scenario, pooh-pooh it) and then produce it a few days later as my own, brilliant, idea. I suspect Mr Slater previewed his version on social media and it worked its way through my consciousness as a form of culinary osmosis.
My husband says he doesn’t mind … he’s a extremely nice man … but Nigel Slater might feel differently. Here, then, is a link to his recipe.
Mine differed slightly: I used two large cooked chicken breasts, one fat, ripe mango, two avocados and a bagful of lambs lettuce. My dressing was the zest and juice of one lemon, a teaspoonful of honey and a thumb of ginger peeled and very finely grated, whisked with a good glug of olive oil and a little salt and black pepper. I topped it all with a handful of fresh coriander and tablespoon of toasted black sesame seeds.
With some roasted asparagus and a goats’ cheese and rosemary focaccia, it provided a generous lunch for four.