Recipe: Mango salad

Packed with punchy flavours and contrasting textures, this salad is a truly fulfilling meal in itself

Mango salad recipe
Taken from Afro Vegan by Zoe Alakija

There’s so much brightness and freshness to this salad, says Zoe Alakija. Packed with punchy flavours and contrasting textures, it’s truly a fulfilling meal in itself – though it also pairs beautifully with most main courses.

Serves 6-8

  • 3 mangoes, diced
  • 2 medium avocados, peeled, stoned and diced
  • 1 red pepper, finely diced
  • ½ a red onion, thinly sliced
  • 1 round lettuce, roughly chopped
  • 100g pomegranate seeds
  • handful of fresh coriander and mint, chopped
  • 2½ tbsp pomegranate molasses
  • 1 lime, to garnish

For the candied peanuts

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  • 100g unsalted peanuts
  • 60g light brown sugar
  • sprinkling of chilli powder
  • pinch of fine salt

For the dressing

  • 40ml avocado oil
  • 2 limes, zested and juiced
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 2 tsp light brown sugar
  • large pinch of fine salt
  • large pinch of chilli flakes

Method

  • Start with the candied peanuts. Roughly crush the peanuts using a rolling pin (you can do this while they are still in the bag, if you wish).
  • Combine them with all the other ingredients and 25ml of water in a wide frying pan over a medium heat.
  • Keep stirring until the peanuts caramelise and turn brown, thick and sticky. Remove before they burn.
  • Tip the peanuts onto a lined or greased tray and spread them out as much as you can to make sure they don’t clump together. Leave to cool.
  • For the dressing, put all the ingredients in a small jug and mix well. (If you can’t find avocado oil, vegetable oil will do.)
  • When ready to serve, put the mango, avocado, red pepper, onion, lettuce, pomegranate seeds and herbs in a large bowl. Toss gently to mix. Spatter the pomegranate molasses across the dish.
  • Drizzle the dressing over the salad and scatter the peanuts evenly across its surface. Serve fresh, garnished with the lime, cut into wedges.
  • If you like, add a scattering of chilli flakes for more heat.

Afro Vegan by Zoe Alakija

Taken from Afro Vegan by Zoe Alakija, published by Hoxton Mini Press at £20. To buy from The Week Bookshop for £15.99, call 020-3176 3835 or visit theweekbookshop.co.uk.

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