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10 minutes

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30 minutes

Chargrilled asparagus with skordalia

10 minutes

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10 minutes

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45 minutes

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30 minutes

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20 minutes

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1 1/2 hours

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5 minutes

Chilli recipes

Soya, ginger and chilli dressed salmon sashimi with prawn crackers

Chicken pot-stickers with wasabi mayonnaise

4 minutes

Mango salad

Mango salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Ingredients

6 mini cucumbers, sliced into ribbons
1 fennel bulb, thinly sliced
1 mango, thinly sliced
250 g ricotta, broken into large pieces
20 g microleaf salad

For the dressing, mix

1 red onion, grated
1 chilli, chopped
125 ml olive oil
1 T palm sugar (or use soft brown sugar)

Method

Arrange the cucumber, fennel and mango on a plate and top with the ricotta and microleaves.

Pour the dressing over the salad.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Chicken and corn wraps

Lentil fritters

Chargrilled asparagus with skordalia

Mexican chicken burrito

Roasted chakalaka

Grilled mieliepap

Indian baked spiced brinjals

Cheats cassoulet

Steamed prawns and orange salad with a creamy dressing

Soya, ginger and chilli dressed salmon sashimi with prawn crackers

Chicken pot-stickers with wasabi mayonnaise

Mango salad

Mango salad

Ingredients

Method