Chicken, Avocado and Mango Rolls

Wash and scrub the Daikon Radish thoroughly to remove as much dirt as possible. Peel the outer skin off using a vegetable peeler.

Using a mandolin or cheese slicer cut thin strips running all the way down the length of the radish, try not to push down too hard when peeling to keep the slices as thin as possible. once you get close to the center of the Daikon it may become harder to slice as the flesh will have more holes, flip the radish over and continue slicing on the other side. Depending on the length of the Daikon each strip should make two rolls.

Prepare your filling:

Shred the chicken and sprinkle it with the juice of 1 lime.

Finally dice the peanuts and cut the mango, avocado and cucumber into thin strips.

To assemble lay out one strip of the radish and top with a few pieces of each of the filling.

Top with coriander and then roll ensuring you press down and keep the rolls tight.

Repeat with the remaining rolls

Make the sauce:

Place all of the ingredients listed above in a hand blender and pulse until well combined.

You may want to add more orange juice depending on desired consistency.

This sauce can be made up to 2 days ahead and stored in a sealed container in the fridge