Salads can start to become a bit boring after you’ve eaten your weight in them so I thought I’d make a healthy but exciting salad to spice things up a bit.

I’ve used spicy ingredients and incorporated a fruity dressing to give this healthy meal option a bit of a kick, well a lot of a kick actually!

Spinach is a great leaf to use for a salad like this, it brings great flavour to the mix and is rich in iron. Sweet potatoes bring in the sweet side as does the mango dressing.

Sweet and Spicy Mango Salad

Serves 2 | Prep time: 20 minutes | Cook time: 40 minutes | Total time: 1 hour


 

INGREDIENTS
– 1 sweet potato
– 1 tsp cayenne chilli powder
– 1 tsp cumin seeds
– 1/2 salt
– 2 garlic cloves
– 1 tbsp chilli oil
– A handful of red jalapenos
– 1 little gem lettuce
– 200 g spinach
– 50 g baby carrots
– A handful pomegranate seeds

For the mango dressing

– 1 mango
– 4 tbsp lime juice
– 50 ml orange juice
– 2 tbsp agave
– 1 tbsp chilli flakes
– 1 tbsp dried coriander
– 1/2 tsp cumin
– 1 tsp garlic powder
– 1/2 black pepper (ground)
– 1/2 salt

METHOD

  1. Chop the sweet potatoes into 2 cm slices. Mince the garlic and toss the sweet potato slices in with the garlic, cayenne powder, cumin seeds, chilli oil and salt. Cook in the oven for 40 minutes on gas mark 7, turning half way through.
  2. Meanwhile, make the dressing. Peel and chop the mango. Put all of the ingredients in a blender apart from the chilli flakes and coriander. Blender until smooth, then stir in the remaining ingredients. Chill in the fridge.
  3. Wash the lettuce and spinach and transfer to serving dish. Wash the carrots and add to the salad along with the jalapenos. Sprinkle for pomegranate seeds. When the sweet potatoes are cooked, add them to the top of the salad and drizzle with the mango dressing.

NOTES
Other leaves that would work well with this salad are rocket and watercress.

 

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