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Mix honey with fresh mint, red chilli and tangy lime to make this refreshing, tasty salad.
Ingredients
1 large-ish firm but ripe mango
½ cucumber
12 small radishes, trimmed
4 handfuls of fresh watercress
About 12 mint leaves and a few small shoots
2 x 100g packs fresh white crabmeat
Lime wedges to serve
A few fresh coriander leaves, optional
For the dressing:
Finely grated zest and juice of 1 lime
1tbsp groundnut oil
2tbsp sesame oil
1tsp honey
1 red chilli, deseeded and finely chopped
WEIGHT CONVERTER
grams
to
cups
Method
Halve the mango lengthways each side of the stone then cut the flesh away from the skin and cut the mango into thin slices.
Halve the cucumber, scoop out the seeds and then slice the flesh. Slice the radishes thinly.
Arrange the watercress sprigs on four plates with the cucumber, mango and slivers of mint leaves. Spoon the crabmeat on top.
Mix the dressing ingredients and spoon over the salad. Serve with lime wedges or 'cheeks'.
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