- 2 lettuce
- 1 mango
- 1 tsp turmeric
- ½ x 227g tub mixed bean sprouts
- 1 carrot
- 1 lime
- A handful of coriander
- 2 tsp cumin seeds
- 2 garlic cloves
- 1 chilli
- Sea salt
- 2 tbsp olive oil
Slice the base from your lettuces. Unfurl the leaves. Pop in a large bowl and set aside.
Peel the mango, then slice the flesh away from the stone. Pop the mango flesh into a food processor or blender. Add 1 tsp turmeric to the mango with a pinch of salt. Blend till smooth. Taste. Add more turmeric if it needs it.
Gently mix the mango dressing through your leaves. Arrange the dressed leaves on a large platter or 2 individual plates.
Rinse half the tub of bean sprouts (see our tip below for what to do with the rest). Tumble the sprouts into the bowl you used for the lettuce. Peel your carrot into thin ribbons using a veg peeler. Add them to the sprouts. Zest and juice your lime. Add both to the sprouts. Season with a pinch of salt. Roughly chop your coriander. Add it to the bowl.
Top your leaves with the sprouty mix. Set a frying pan over a medium heat. Add 2 tsp cumin seeds. Toast till just fragrant. Scatter them over the salad.
Heat 2 tbsp oil in a small pan. Peel and thinly slice your garlic. Thinly slice your chilli. Add them to the hot oil with a pinch of salt. Sizzle till just golden. Remove with a slotted spoon. Scatter over the salad. Drizzle with a little of the warm, spiced oil from the pan and serve straight away.
Your mango is a beautiful evergreen Amelie variety. You’ll need to make it your new squeeze (literally, give it a little hug with your hand) to check if it’s ready to mango go go. It’ll need to give just slightly. If it’s a bit firm when it arrives, try wrapping it in newspaper and leaving it in your fruit bowl to ripen in a day or two. Remember to check in now and then.