Mango salad served with roasted chickpeas and asparagus – make the most of the delicious summer ingredients. I love using fruit in dishes, they make amazing addition to many different salads.
For my mango salad I also used Dudhi (called also bottle gourd or white pumpkin) which can be found in many large supermarkets. Dudhi is a perfect alternative to courgettes and its easy to cook. It also contains lots of vitamins and minerals and prevents from heart disease.
To complement the mango salad I used my ginger and lime dressing
Prep time: 15min | Cooking time: 30min | Serves: 2-3
1/2 fresh mango
150g green asparagus
1 small Dudhi (called also Bottle Gourd or White Pumpkin)
1 can chickpeas
50g rocket salad
100g runner beans
50g garden peas (without the pot)
2tbsp fresh green onions
2tbsp fresh parsley
2tbsp almond flakes
1tsp fresh red chilli (optional)
1 1/2tbsp olive oil
1tsp smoked paprika
salt & pepper
3-4tbsp ginger and lime dressing
To prepare asparagus use the large frying pan over a medium-high heat and stir-fry for approximately 2-3 minutes then remove them and set aside to cool, repeat the same with chopped Dudhi. In the last step use the pan to cook chickpeas. Reduce the heat to medium then add chickpeas and smoked paprika and salt and cook for about 5 minutes.
In the medium sauce pan over a medium heat cook chopped runner beans for about 3 minutes before adding garden peas. Cook all ingredients for additional 2-3 minutes. Cool the chickpeas once cooked.
Peel and chop mango, fresh parsley, green onions and fresh chilli.
To combine all ingredients use the large bowl; add mango, asparagus, Dudhi, chickpeas, rocked salad, runner beans, garden peas, green onions, fresh parsley and chilli.
Season the mango salad with salt and pepper and serve in a smaller bowl or plate with ginger dressing and almond flakes.
Nutritional Estimates Per Serving (without dressing)
Total fat: 13g
Total carbs: 34g