Fennel, Mango & Dill Salad

185g Mango, thinly sliced
300g Fennel, thinly sliced
50g Celery, thinly sliced
30g Toasted Cashews
1/2 Avocado, sliced

6g Red Chilli, finely chopped
5g Ginger, finely chopped
4g Garlic, finely chopped
5g Dill, finely chopped
6g Mint, finely chopped
2g Salt
1g Black Pepper
15g White Wine Vinegar
1/2 Lime, zested
40g Lime Juice
35g Olive Oil 

Picked Onion:
1/2 White/Red Onion, thinly sliced
30ml White Wine Vinegar
30ml Water
10g Sugar / Honey (use less if you want it less sweet) 

To serve: 
Crumbled feta, pan-fried sea bream, roast new potatoes...

Cook Time: 0025
Serves: 03-5

  1. Prepare the vegetables first. Wash and finely slice the fennel. Peel and slice the mango into rounds and then julienne (or cut however you’d like). Wash and finely slice the celery, and slice the avocado. And peel and finely slice the onion. 
  2. In a small dry frying pan, toast the cashews on medium heat until lightly charred, then set aside. 
  3. Make the pickled onion by heating equal parts vinger and water, with some sugar / honey, on low heat until the sugar is dissolved. Then increase the heat to simmer for 1-2 minutes, before pouring over the sliced onions. Allow to cool and set aside. Add a pinch of turmeric for a bit of colour if you wish! 
  4. To make the dressing, deseed and chop the red chilli, peel and chop the garlic and ginger, wash and chop the dill and mint. Mix all together in a bowl with the salt and pepper. Then add in the zest, juice and vinegar. Slowly add in the olive oil while continuously stirring. Taste and adjust seasoning if necessary. 
  5. Either place all the vegetables in a bowl and mix in the dressing, or lay out the vegetables on a large plate - layering first with fennel, then mango, then avocado and celery, and garnishing with the pickled onion and cashews. Pour over the dressing evenly and then serve with some crumbled feta, or a pan-fried piece of fish.