Lorraine Pascale’s Fast, Fresh and Easy Food

скачать книгу бесплатно


Time from start to finish: 20 minutes

Serves: 4

Equipment: Large serving platter

2 × 250g packs of ready-prepared mango cubes (or 2 large ripe mangoes)

200g feta cheese

4 radishes

1 ripe avocado

Small handful of fresh basil

1 bag of pea shoots (or wild rocket)

A drizzle of a really good extra virgin olive oil

1 lime

Salt and freshly ground black pepper

+ Tip the mango onto a large serving platter. (I do love some prepared mango, at times!) Or if using whole mangoes, slice the two cheeks off either side of the stone. Cut them in half and then run the knife through the flesh close to the skin to peel it, as you would with a melon. Dice the flesh into bite-sized pieces and scatter onto the big serving platter. I like to go back and slice off the remaining skinny bits of mango and do the same thing with them so as not to waste any.

+ Crumble the feta cheese over. Top and tail the radishes and then slice them as fine as you can get them before scattering them over also.

+ Cut the avocado in half and discard the stone. I put the blade of a knife into it and then give it a twist – the stone usually comes out beautifully. Then carefully peel away the skin and slice or dice up the avocado and add to the salad.