Online Reporter
Chef Rudo Kandiero
We have stepped into January, the correction month.
Atransition from festive abundance to themes such as budget friendly cooking, health conscious resolutions, fasting etc.
The month also yields a bounty of affordable local produce such as fruits, mowa, pumpkin leaves, mazhanje, ishwa and many more seasonal options. All are organic and highly nutritious.
Juicy Mango Tossed with Crisp Veggies and a Bright Citrus Lime Dressing
Ingredients:
2 ripe mangoes, peeled and diced
1 red bell pepper, thinly sliced
1 small red onion, finely sliced
1/2 English cucumber, sliced
2 tablespoons fresh cilantro, chopped
Juice of 2 fresh limes
2 tablespoons olive oil
1 teaspoon honey or agave syrup
Salt and black pepper to taste
Optional: pinch of chili flakes for heat
Directions:
Add the diced mango, red bell pepper, red onion and cucumber to a large mixing bowl.
In a small bowl, whisk together lime juice, olive oil, honey, salt and black pepper until well combined.
Pour the lime dressing over the salad ingredients. Gently toss to coat everything evenly without crushing the mango. Sprinkle with fresh cilantro and optional chili flakes.
Chill for 10 minutes before serving for best flavour.
Prep Time: 15 minutes
Serves 4.
