The weather in the UK over the last few weeks has been some of the hottest days I’ve ever experienced. And when it’s hot, one of my favourite things to eat is salad. I love to experiment with different flavours and here is delicious mango and chilli salad recipe for those hot days. No cooking and extremely quick, this salad is delicious with grilled chicken or fish, or as part of a mezza served with homemade hummus and flatbreads.
We used ingredients bought from our local greengrocer and vegetable market
INGREDIENTS (SERVES 4):
- large handful of fresh washed spinach
- 8 cherry tomatoes
- half a mango
- a small slice of chilli (about 1/2 cm wide)
- small bunch of coriander (finely chopped)
- 2-4 tablespoons of olive oil
- 1 pomegranate
- seasoning to taste
METHOD:
- prepare all the ingredients
- cut the cherry tomatoes into quarters
- peel the mango and cut it into small cubes
-
- wash and finely chop the coriander
- remove the seeds from the chilli and chop finely
- using a teaspoon, remove the pomegranate seeds from the fruit shell
- throw the washed spinach in a salad bowl and season with salt and pepper to taste
- top with the chopped tomatoes, mango, chilli and coriander
- drizzle over the olive oil and finish with pomegranate
Could not be simpler!