Golden Sunshine Salad Recipe

Ingredients

1 soft green lettuce
1 ripe mango
A thumb of turmeric
Honey, to taste (optional)
100g mixed bean sprouts
1 carrot
1 lime
A handful of fresh coriander
2 tsp cumin seeds
2 garlic cloves
1 chilli

Prep: 15 mins | Cook: 2 mins

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Method

1. Slice the base from your lettuce. Seperate the leaves, taearing any large leaves in half. Rinse well. Drain and pat dry. Tip into a large bowl and set aside.

2. Peel the mango and slice the soft flesh off the stone. Roughly chop it and scoop it into into a food processor or blender. Peel a 2cm chunk of turmeric and roughly chop it (wear gloves and an apron to protect yourself from stains). Add it to the blender with a pinch of salt. Blend till smooth, then taste and add a pinch more salt and a drizzle of honey, to taste.

3. Add the mango and turmeric dressing to the lettuce leaves and egntly toass to coat them. Arrange them on a large serving platter, keeping the bowl with any dressing left in it.

4. Rinse the sprouts and carrot. Tumble the sprouts into the bowl you used for the lettuce (let them soak up any leftover dressing). Peel the carrot into thin ribbons using a veg peeler. Add them to the sprouts. Finely grate in the lime zest and squeeze in the juice. Tear in a handful of coriander leaves. Season with a pinch of salt and tumble everything together. Arrange the dressed veg on top of the lettuce.

5. Set a frying pan over medium heat. Add the cumin seeds. Toast till just fragrant. Scatter them over the salad.

6. Peel and thinly slice the garlic. Thinly slice the chilli. Pour enough olive oil into the frying pan to coat the bottom. Set over a medium heat and add the garlci and chilli. Sizzle till just golden. Just a slotted spoon to remove them from the frying pan and scatter them over the salad. Drizzle a little of the warm oil over too. Serve straight away.