- Sea salt and freshly ground pepper
- 2 tbsp olive oil
- Food processor (optional)
- A couple of bowls
- Pastry brush
- Baking tray
- Baking paper
Heat your oven to 180ºC/Fan 160ºC/Gas 4. Drain and rinse the chickpeas. Peel and grate the ginger. Roughly chop the broccoli, stalk and all. Place everything in a food processor with the ginger. Pulse till a rough paste is formed. No food processor? Coarsely grate the broccoli, mash the chickpeas, then mix it with the ginger.
Whisk the egg and tamari together. Season with salt and pepper. Add to the broccoli and mix well. Place in the freezer for 10 mins to firm up.
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.
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.
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.
Grate and juice the orange and combine with the tamarind. Place in a couple of small bowls, suitable for dipping.
Roughly chop the chives and toss them through the salad. Serve alongside the broccoli balls and dipping sauce.
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.