Mango salad with peanuts

Ingredients for 4 servings:

• 2 limes
• 1 small chili pepper(s), green or
• ½ tsp chili flakes
• 1 tbsp soy sauce
• 1 tbsp sugar
• 3 tbsp oil (e.g. peanut oil)
• Salt
• 50 g peanuts, unsalted
• 2 mango(s), ripe and firm
• 2 bell peppers, red and green
• 1 carrot(s)
• 2 spring onions
• 100 g rocket
• 1 bunch mint or coriander leaves, fresh, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely grate the zest of one lime and then juice both limes. Deseed and finely chop the chili pepper, then mix with the lime juice and zest, soy sauce, and sugar until the sugar dissolves. Add the peanut oil and season with salt. Place the peanuts on a baking tray lined with baking paper and roast in a preheated oven at 180°C for 7-10 minutes, turning occasionally, until the nuts are fragrant. Peel and core the mangoes, and cut the flesh into strips. Trim, deseed, and thinly slice the bell peppers. Peel and coarsely grate the carrots. Trim the spring onions and slice into fine rings. Trim, wash, and spin dry the rocket. Mix all salad ingredients with chopped mint or coriander in a large bowl. Pour the dressing over the top and fold in. Then sprinkle with peanuts. E 6 g, F 16 g, carbohydrate 22 g, 269 kcal