Mango and Chilli Salad
Courtesy of ABC Radio Chef, Wendy Taylor
Serves 2
Ingredients
1 large mango
2 long red chillies
1 small red onion
Dark brown sugar
3 tablespoons Brookfarm Premium Grade Natural Macadamia Oil
2 tablespoons fresh lime juice (about 2 limes)
1 teaspoon fish sauce
Rocket leaves
Mint or coriander leaves
Macadamia nuts
Method
- Peel mango and slice off the cheeks. Split chillies and remove seeds. Cut onion into 5 cm slices.
- Pat brown sugar onto flat section of mango and brush oil on chillies and onion. Place mango pieces with the sugar sides down onto preheated chargrill along with the onion and the chilli. Cook until the sugar caramelizes on the mango and the skin blisters on the chillies.
For the dressing
Combine macadamia oil, lime juice and fish sauce.
To Serve
Place a few rocket and herb leaves on the side of a plate. Arrange mango (charred side up), chilli and onion next to greens and pour over a little dressing. Scatter a few macadamia nuts on greens.