Mango and Chilli Salad

Courtesy of ABC Radio Chef, Wendy Taylor
Serves: 2

Ingredients

Courtesy of ABC Radio Chef, Wendy Taylor

• 1 large mango
• 2 long red chillies
• 1 small red onion
• Dark brown sugar
• 3 tablespoons Brookfarm Premium Grade Natural Macadamia Oil
• 2 tablespoons fresh lime juice (about 2 limes)
• 1 teaspoon fish sauce
• Rocket leaves
• Mint or coriander leaves
• Brookfarm Oven Roasted Macadamias

Method

• Peel mango and slice off the cheeks. Split chillies and remove seeds. Cut onion into 5 cm slices.
• Pat brown sugar onto flat section of mango and brush oil on chillies and onion. Place mango pieces with the sugar sides down onto preheated chargrill along with the onion and the chilli. Cook until the sugar caramelizes on the mango and the skin blisters on the chillies.

For the dressing

• Combine macadamia oil, lime juice and fish sauce.

To Serve

• Place a few rocket and herb leaves on the side of a plate. Arrange mango (charred side up), chilli and onion next to greens and pour over a little dressing. Scatter a few macadamia nuts on greens.