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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.