Chilli mango salad

Sweet, salty, spicy and sour, this dish takes its flavour profile to the maximum. To add texture, finely slice some dried mango and use it as a garnish.

QServes 2

2 garlic cloves

3 long green chillies, chopped 3 tsp caster sugar

3 limes, juiced

1 clementine, juiced

3 tbsp light soy sauce small handful of mint leaves, torn small handful of coriander leaves 1 ripe mango, stoned, peeled and

sliced into bite-sized chunks steamed jasmine rice, to

serve (optional) 1 Start by preparing the ‘nahm yum’ dressing. Crush the garlic, chillies and sugar to a coarse paste using a pestle and mortar or food processor. Stir in the lime and clementine juices and soy sauce, then taste and adjust as needed – it should be sweet, salty, spicy and sour in equal measure.

2 Put the mint, coriander and mango in a bowl with a few tablespoons of the dressing and toss to combine. Pour the remaining dressing in a serving dish, then top with the mango salad. Serve with some jasmine rice to mop up the dressing, if you like.