With a proper farewell to the days of cold weather eating, we christened the grill shortly thereafter with a new recipe from Bill’s Open Kitchen, by Australian superstar chef Bill Granger. I’ve waxed on before about my love for all things Bill, and his recipes continue to find their way into my regular kitchen rotation. Simple. Fresh. Delicious.

The warm weather menu: Bill’s Marinated Coriander Chicken with Cucumber Relish served with my own Mango and Herb Salad. This simple grilled chicken scented with fresh cilantro, peppercorns, citrus, and the sweetness of the grill, pairs perfectly with his Asian inspired cucumber, shallot, and chili relish that is tangy with a hint of sweetness. The fresh addition of my ripe mango salad with herbs and a light acidic dressing made for a lovely combination that I will certainly visit again and again.

Bill’s Marinated Coriander Chicken with Cucumber Relish

Mango Herb Salad

For the salad:
2 ripe mangoes cut into bite size pieces (the organic ones from Planet Organic are amazing!)
1 head of fresh butter lettuce washed and torn
2 green onions sliced
handful of chopped fresh cilantro
tbsp of chopped fresh dill
1/4 cup of sliced cucumber
1 avocado sliced

For the vinaigrette whisk together:
4 tbsp good quality olive oil
1 tbsp freshly squeezed lime juice
1 tbsp rice wine vinegar
1 tsp honey
1 finely diced shallot
freshly ground pepper to taste

Combine all of the salad ingredients in a big pretty bowl and toss lightly with vinaigrette just before serving. Happy sunshine days!