- A thumb of ginger
- A head of broccoli
- 1 tbsp tamari
- 1 tbsp cornflour
- 1 egg
- 1 mango
- 1 lime
- A punnet of mixed bean sprouts
- A sachet of sesame seeds
- 1 orange
- A sachet of tamarind paste
- A handful of chives
- Sea salt and freshly ground pepper
- 2 tbsp olive oil
- Food processor (optional)
- A couple of bowls
- Baking tray
- Baking paper
- 1.
Peel and grate the ginger. Roughly chop the broccoli, stalk and all. Place in a food processor with 1 tbsp of the tamari and the ginger. Pulse till a rough paste is formed. No food processor? Coarsely grate the broccoli, then mix it with the ginger and tamari.
- 2.
Whisk the cornflour and egg together. Season with salt and pepper. Add to the broccoli and mix well. Place in the fridge for 30 mins to firm up. Heat your oven to 180ºC/Fan 160ºC/Gas 4.
- 3.
Peel the mango and cut off the fat cheeks. Set to one side. Chop the rest of the flesh off the stone. Rinse the processor. Add the mango. Zest and juice the lime. Add it to the mango with 1 tbsp olive oil. Season. Blitz to a smooth purée. No processor? Finely chop the mango instead.
- 4.
Thinly slice the mango cheeks and place them in a bowl with the mixed bean sprouts and mango dressing from the food processor. Set aside to allow the sprouts to suck up the dressing.
- 5.
Shape the broccoli mix into 10-12 ping pong sized balls. Tip the sesame seeds on a plate and roll the balls in the seeds. Place each ball on a baking tray lined with baking paper. Flatten slightly. Brush with 1 tbsp olive oil. Pop in the oven for 30 mins, carefully flipping over half way through.
- 6.
Grate and juice the orange and combine with the tamarind. Place in a couple of small bowls, suitable for dipping.
- 7.
Roughly chop the chives and toss them through the salad. Serve alongside the broccoli balls and dipping sauce.
- Tip
Mango a go-go
Mangoes ripen at room temperature, so if your mango is hard when you get it, keep it in your fruit bowl. To speed things along, pop it in a paper bag.