Mango, green bean and peanut salad

Serves: 4

 

INGREDIENTS

300g green beans

200g Tenderstem broccoli

2 mangoes

1 bunch spring onions (about 100g)

½ small bunch coriander (about 15g)

½ small bunch mint (about 15g)

100g roasted, salted peanuts

Salt and pepper

A pinch of chilli flakes, to finish

For the miso and lime dressing

Juice of 2 limes (about 2 tbsp), or 2 tbsp rice-wine vinegar

1 tbsp miso paste

1 tsp clear honey

3 tbsp sesame oil

1 red chilli

 

METHOD

In a large bowl, whisk the lime juice into the miso paste to loosen it.

Add the honey and sesame oil, season generously and whisk to combine (alternatively, put everything in a clean jar, screw on the lid and shake; store in the fridge for up to a week).

Finely chop the chilli, add to the dressing and set aside.

Bring a large pan of salted water to a boil, add the beans and broccoli, and cook for two to three minutes, until bright green.

Drain, rinse under cold running water until completely cooled, then drain again (alternatively, plunge them into a bowl of iced water, then drain).

Set aside on kitchen paper to dry.

Use a vegetable peeler to take the skin off each mango, then slice off each cheek on either side of the flat stone and finely slice.

Add the drained greens and mango to the dressing bowl.

Finely slice the spring onions and add to the bowl. Pull the herb leaves off the stems, roughly chop and add most of them to the bowl.

Roughly chop the peanuts and add most of them to the bowl, too. Season and toss well.

Transfer the salad to a platter, top with the reserved herbs and peanuts, add the chilli flakes for an extra touch of spice, and serve.

 

Recipe credit: Elena Silcock’s “Salads Are More Than Leaves” Recipe Book.