1small ripe mangopeeled, stoned and cut into chunks
75gwatercress
Small handful fresh flat-leaf parsley leaves
1tbspsuflower seeds
1tbsppumkin seeds
25ghazelnutschopped
Dressing
2tbspsherry vinegar
6tbspolive oil
2tspDijon mustard
Instructions
Cook the spaghetti or pasta shapes in a large pan of boiling salted water for 10 mins, until just tender.
While the pasta is cooking, heat the oil in a large frying pan, add the chicken, pepper and chilli and stir-fry over a high heat for 5 mins until the chicken is cooked and the pepper has softened. Set aside to cool.
Drain the spaghetti or pasta, rinse under cold water and drain again. Place in a salad bowl with the chicken, pepper and chilli. Add the spring onions, mango, watercress and parsley and toss to mix.
Place dressing ingredients in a screw top jar with a pinch of salt and freshly ground pepper. Shake well to mix and pour over the salad. Sprinkle over the pumpkin and sunflower seeds and hazelnuts.
Notes
Egg noodles can be used instead of spaghetti or pasta shapes. Just cook them for 3-4 mins in boiling salted water until just tender then cool under cold running water and drain.