- 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)
Arrange the cucumber, fennel and mango on a plate and top with the ricotta and microleaves.
Pour the dressing over the salad.