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Mango and Red Chilli Salad

A luscious marriage of contrasting colours, flavours and textures: soft, sweet mango with sharp, fragrant lime, a kick of red chilli, a crunch of salty roasted cashew nuts, a few lettuce and wild rocket leaves. Easy to make, pretty to look at, lovely to eat.

Serves 2

Vegan

1 large, juicy mango

1 lime

½ mild red chilli or a few pinches of dried red chilli flakes

A few leaves from a round lettuce

2 handfuls wild rocket leaves

50g (2oz) salted roasted cashew nuts

1. Cut the two cheeks of the mango about 5mm (¼in) each side of the stalk; then cut off the peel and cut the flesh into chunky bite-size pieces.

2. Pare the zest of the lime into some long thin strands, using a zester if you have one, or else a fine grater. Squeeze out the juice.

3. Deseed the chilli and cut into thin slices or rounds.

4. Mix the mango chunks with the lime zest and chilli (keeping some slivers of each back to use as decoration) then add enough of the lime juice to make it the right degree of sharpness for you.

5. Place some lettuce and rocket leaves on each serving plate, then arrange the chunks of mango and the cashews on top, to make an attractive, colourful heap, decorating with the reserved lime zest and chilli.

Tip: A zester is a gadget you can buy cheaply from a kitchen shop and is well worth having as you can make lovely thin strands of citrus peel quickly and easily.