Ingredients

Method

• 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

Ingredients

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

Pour the dressing over the salad.