Air-fried harissa chicken skewers

20 minutes

Pistachio-chocolate crunch with juicy mango and creamy yoghurt

15 minutes

Cabbage recipes

Steamed mushroom cabbage rolls with beetroot risotto

30 minutes

Ice cream

Baked organic butternut and chicken with corn pasta

30 minutes

Fish recipes

Baked organic spinach crusted trout

15 minutes

Brinjal recipes

Baked organic brinjal with tomato rice

30 minutes

Vanilla rice pudding with strawberry jam and dark chocolate

25 minutes

Braai recipes

Mango, coconut and raspberry salad with pink peppercorns and mint leaves

Baked coconut and chicken curry

30 minutes

Fresh tuna carpaccio with a green mango, avocado and granadilla salad

Fresh tuna carpaccio with a green mango, avocado and granadilla salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

4 green mangoes, peeled and thinly sliced
2 T soy sauce
1 t fish sauce
4 T rice-wine vinegar
2 ripe avocados, cut into wedges
2 x 200 g tuna steaks, thinly sliced
2 granadillas, halved
chives, chopped, for serving
sea salt and freshly ground black pepper

Method

Cut the mango slices into thin matchstick-sized strips. Place in a bowl and combine with the soy and fish sauces, rice-wine vinegar and a squeeze of lemon or lime juice.
Arrange the avocado wedges on four plates and top with the sliced tuna and mango salad. Spoon the pulp from the granadillas onto each plate and scatter with chives. Season to taste.

Cook’s note: Green mangoes are available from specialty delis and spice stores. If you can’t get your hands on them, use ripe mango or thinly sliced green apple.

Per serving: 1811.8 KJ, 27.1 g protein, 16.7 g fat, 40.7 g carbs

TASTE’s take:
A symbol of life and eternal bliss, the mango has moved from its third-world background to its rightful place as the world’s most luscious of fruits, with a versatile, exotic taste that holds its own in a variety of recipes. A perfect summer dish, this salad is also delicious without the fish – simply add thinly sliced cucumber and serve with a Thai curry.

Spinach lasagne

Pot bread

Italian fondue

Walnut pomegranate chicken

Air-fried harissa chicken skewers

Pistachio-chocolate crunch with juicy mango and creamy yoghurt

Steamed mushroom cabbage rolls with beetroot risotto

Homemade mango curd ice cream

Baked organic butternut and chicken with corn pasta

Baked organic spinach crusted trout

Baked organic brinjal with tomato rice

Vanilla rice pudding with strawberry jam and dark chocolate

Mango, coconut and raspberry salad with pink peppercorns and mint leaves

Baked coconut and chicken curry

Fresh tuna carpaccio with a green mango, avocado and granadilla salad

Fresh tuna carpaccio with a green mango, avocado and granadilla salad

Ingredients

Method