Green mango salad with prawns
Tasty and unusual Thai salad with green mangoes and succulent prawns - or, you could even use Granny Smith's apples
Hot & sour chilli jam with vegetables
- Preparation and cooking time
- Total time
- Ready in about 45 minutes
- More effort
- Serves 6, with other dishes
Skip to ingredients
- 2 garlic cloves
- 3 red chillies
- 1 onioncut into wedges (skin on)
- 2 tbsp olive oil
- 2 tbsp light muscovado sugar
- 2 tbsp lime juice
- 1 tbsp fish sauce
For the vegetables
- 100g young spinachleaves
- 200g French beansblanched
- 3 carrotscut into thin sticks
- 300g cherry tomatohalved
- half a cucumbercut into sticks
Nutrition: per serving
- kcal105
- fat4g
- saturates0g
- carbs15g
- sugars5g
- fibre3g
- protein3g
- salt0.57glow
Method
step 1
Preheat the oven to 220C/gas 7/fan 200C. Toss the garlic, chillies and onion in half the oil on a small roasting tin. Roast for 20-25 minutes, until lightly browned (right). Skin the onion and garlic, seed the chillies then blend in a food processor with the remaining oil, sugar, lime juice and fish sauce until you have a chunky sauce. Add 1-2 tbsp of water to thin to a spoonable consistency if needed.
step 2
Spoon the jam into a small bowl set on a platter and surround with the vegetables. Ask your guests to help themselves to vegetables, then spoon over the jam.
