Serves 4 as a side dish
Preparation time: 5- 10 minutes
This salad is a firm favourite in our household, and fortunately the heatwave gave us the perfect excuse to make this as an accompaniment for a BBQ. It follows the Somali tradition of mixing sweet and savoury, fruit with vegetables which creates the most spectacular looking dishes - something to cheer us up during the lockdown!
If you’ve not tried fruit in salad before I encourage you to give it a go - you’d be surprised how refreshing and vibrant a simple salad can become with the addition of grapes, raspberries, blackcurrants, or as in this case, mango.
This salad works wonderfully as an accompaniment for grilled meat or fish - if you’re having a BBQ like us then even better!
For a twist - brush the Mango cubes with olive oil and grill on the BBQ and top with crushed peanuts or desiccated coconut. Yum!
Send us your pics #leopardbite
Ingredients
1 fresh mango
300g fresh cherry tomatoes.
½ cucumber
Pinch of salt
Pinch of sugar
150g mixed salad leaves
Small handful of basil
Dressing:
1 tbsp olive oil
1 tbsp lime juice
1 tbsp honey
½ tsp salt
½ tsp ground black pepper
Method
First make the dressing: mix together all the ingredients and set aside whilst you construct the salad.
Slice the mango in half and remove the seed. Taking each half one at a time, score the mango flesh to the skin in a grid pattern. Turn the halves inside out and pull off each chunk or cut along the skin line to release the cubes. For further instructions on chopping the mango, google the ‘mango hedgehog method’ for video instructions!
Slice the cherry tomatoes into halves or thirds. If you can get a mixture of red, yellow and orange tomatoes they will make the salad look spectacular. Supplementing a few of the smaller cherry for sliced larger green tomatoes would only add to the colourful display. Sprinkle the tomatoes with a pinch of sugar and salt.
Chop the cucumber into cubes or slices and add to the mango and tomatoes in a large bowl. Pour over the dressing and toss to combine. Add a handful of the salad leaves and mix with your hands to ensure they are covered in the dressing.
Spread the remainder of the leaves on the base of a serving plate and top evenly with the mixture.
Sprinkle over the basil leaves and a final grind of black pepper.
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