Salade tropicale

Name: Salade tropicale
Yield: 6
Ingredients: 3 Mangoes, peeled and sliced into 1cm thick slices (Main); ½ Pineapples, peeled, seeds removed, flesh diced 2cm (Main); 1 Red chilli, thinly sliced; 1 Lime, zest of; 1 Kaffir lime leaf, central stalk removed, leaf very thinly sliced; 1 Tbsp Coriander stalks, very thinly sliced, plus coriander sprigs for serving; 100 g Palm sugar, grated; 4 Tbsp Lime juice; 1 pinch Salt; 1 Pomegranate, seeds from, or 30g freeze-dreid mandarin segments (both optional); 400 ml Thick coconut cream

for 6 people

Warren Buckland

Ray McVinnie

Chef and food writer

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This salad also works well using watermelon as the only fruit. It was last summer’s go-to dessert and will probably be this summer’s as well. It is perfect after a big meal on a hot day.

Ingredients

3	Mangoes, peeled and sliced into 1cm thick slices (Main)
½	Pineapples, peeled, seeds removed, flesh diced 2cm (Main)
1	Red chilli, thinly sliced
1	Lime, zest of
1	Kaffir lime leaf, central stalk removed, leaf very thinly sliced
1 Tbsp	Coriander stalks, very thinly sliced, plus coriander sprigs for serving
100 g	Palm sugar, grated
4 Tbsp	Lime juice
1 pinch	Salt
1	Pomegranate, seeds from, or 30g freeze-dreid mandarin segments (both optional)
400 ml	Thick coconut cream

Directions

Put everything except the pomegranate or mandarins (if using) and coconut cream into a bowl and toss gently but well.
Place on a serving platter, or in individual glasses or bowl, sprinkle some coriander sprigs and the pomegranate or mandarin segments, if using, on top and serve with the coconut cream on the side.