Mango, mint and chilli sunshine bowls

These feelgood bowls are genuinely rays of sunshine! I’m normally not a big fan of fruit in savoury food, but I’ll always make an exception for this pineapple and mango salsa with chilli, mint and pomegranate. It’s bursting with colour and flavour, and instantly brings this simple recipe together.

SERVES 2 TOTAL TIME 20 minutes

⚫100g quinoa

⚫ 3tbsp olive oil, plus extra for the salsa

⚫ ½ block tofu (about 150g), cut into small cubes, optional

Sea salt and black pepper

⚫ ½ small cucumber, finely diced

⚫ For the salsa

⚫ 1 mango (about 250g), peeled and finely diced

⚫ ½ pineapple (about 500g), peeled and finely diced

⚫ 1 red chilli, finely chopped

⚫ Bunch mint (about 25g), leaves picked and finely chopped

⚫ Large handful pomegranate seeds (about 50g)

1 Cook the quinoa in salted water according to the instructions on the pack, then drain and leave to cool

on a separate plate while you prep the rest of the recipe.

2 Put 1tbsp of the oil into a frying pan over a high heat, add the tofu and fry for 5-8min, until golden brown all over. Remove from the pan and leave to cool.

3 To make the salsa, simply put the mango, pineapple, chilli, mint and pomegranate seeds into a bowl and toss with a sprinkling of salt and the remaining 2tbsp of olive oil.

4 To serve, place the quinoa in a serving bowl, followed by the cucumber, tofu and salsa. Season to taste.

Tip: I’ve included tofu in these for a little protein, but lentils make for a great swap. Simply stir a tin of drained, rinsed green lentils into the cooked quinoa before serving. If you do that and use premade quinoa, then it becomes a no-cook recipe, too!