A quick and easy South East Asian recipe from Diana Henry.
Ingredients
- 2 1/2 tbsp light-brown sugar
- 1 tbsp fish sauce
- 2 tbsp lime juice
- 1 clove garlic chopped
- 1 red and 1 green chilli deseeded and chopped
- 1 small mango
- 375 g tomatoes halved
- 1/2 Cucumber chopped into matchsticks
- 3 spring onions trimmed and chopped
- Leaves from small bunch each of mint and basil
- 5 g coriander leaves
- 1 1/2 tbsp chopped roasted peanuts or toasted sesame seeds
Servings:
Instructions
- Make a dressing by stirring the sugar into 2 tbsp boiling water. Add the fish sauce, lime juice, garlic and chilli and leave to infuse.
- Peel the mango and slice off the ‘cheeks’ on either side of the stone, then cut into chunks as neatly as possible.
- Throw the vegetables and fruit into a bowl with the herbs and toss with the dressing. Scatter over the nuts or seeds.
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