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FENNEL AND MANGO SLAW

Fennel isn’t often used in Nigerian cooking, but I’ve included it in this slaw because I like how its texture contrasts with the mango. The dressing is made from egusi, which is more typically used in soups to add flavour and as a thickening agent, such as Egusi Soup (Obe Egusi). You can make the dressing with green pumpkin seeds or ground almonds instead but the flavour will be slightly different, albeit equally as tasty.

PREP TIME: 15 MINS

COOKING TIME: 5 MINS

SERVES: 4

2 fennel bulbs

2 mangoes, peeled, pitted

and chopped

FOR THE GRAPEFRUIT EGUSI DRESSING

juice of 1/2 red grapefruit

4 tbsp coconut nectar or honey

1 shallot, finely chopped

1 tbsp ground egusi seeds or ground almonds

1/2 tsp salt

4 tbsp groundnut oil

First, make the dressing. In a small mixing bowl, combine all the ingredients, whisk together well and set aside.

Fill a large saucepan with water and bring to the boil. Cut the stalks off the fennel bulbs and discard them. Halve the fennel bulbs and cut out their cores. Finely slice, then cook in the boiling water for 3 minutes. Drain the fennel in a colander and rinse with cold water. Add the fennel and chopped mangoes to a large bowl and toss to combine.

To serve, pour the dressing over the fennel and mango, and toss until evenly coated. Plate the salad and enjoy.