• ½ a smoked chicken
• ½ cup of honey mustard dressing or vinaigrette
• 1 fresh mango (or tinned is fine)
• 1 bunch of asparagus, lightly steamed or blanched
• ½ cucumber, deseeded
• 1 red capsicum
• 6-8 Snow peas
• 1 zucchini, sliced or cut into ribbons
• 1 small lettuce
• 2 tbsp fresh chopped mint
• Fresh coriander to garnish

Cut the smoked chicken into bite size pieces and toss in the dressing. Leave this to stand while you prepare the vegetables. Combine all the ingredients and serve.

• 2 egg whites
• 1 1/3 c icing sugar
• 1/3 c boiling water
• 1 tbsp sifted cocoa powder

Preheat the oven to 180C and line a tray with baking paper.

Beat the egg whites, sugar and water using a cake mixer until soft peaks form. Fold in the sifted cocoa. Drop 4-6 equal spoonfuls of the mixture onto the tray, creating a hollow in the centre of each mini pavlova. Bake for 25 minutes.

Top with warm caramel sauce, ice-cream, cream bananas, hokey pokey, chocolate bars or your favourite toppings.