Fresh Orange, Mango and Roasted Bell Pepper Salad

Ingredients

For the salted green mango

• 1 teaspoon sugar
• 1 teaspoon salt
• 1 green mango (ripe mango if preferred)

For the marinated carrot

• 100 ml olive oil
• 1 carrot, peeled and thinly sliced into ribbons
• ½ teaspoon coriander seeds
• ½ teaspoon fennel seeds
• 3 star anise
• 100 ml white wine vinegar
• 100 ml white wine
• 1 small shallot, thinly sliced into rings
• 1 clove garlic, thinly sliced

For the roasted peppers

• 50 ml olive oil
• 2 red bell peppers

For the lemon purée

• 4 lemons
• 1 teaspoon salt
• Tabasco (green if possible and just a splash!)
• 100 ml water
• 200 g sugar (plus 1 teaspoon for mango)

To serve

• 4 oranges, segmented
• 200 g plant-based yoghurt
• micro herbs (for decoration)

Method

To make the salted green mango

Slice the mango very thinly and sprinkle with 1 teaspoon salt and 1 teaspoon sugar, leave to marinate for 20 minutes and rinse in cold water before serving.

To make the marinated carrot

Dry roast the coriander and fennel seeds. Then add the star anise, vinegar, white wine, water and 100 g sugar.

Bring to the boil and then take off the heat.

Add the oil and infuse for 10 minutes.

Strain through a sieve over the carrot, shallot and garlic and marinate until needed.

To make the lemon purée

In a pan, cover the lemons in water and bring to the boil. Boil for approximately 1 minute.

Remove lemons and discard the water.

Add the lemons back to the pan, cover with fresh water and bring to the boil, cook for 1 minute and repeat again – helping to remove bitterness from the lemon.

After the third time, remove from the water, blend with 100 g sugar, 1 teaspoon salt and splash of Tabasco, pass through a sieve and chill until needed.

To make the roasted peppers

Pour 50 ml olive oil on your hands and rub all over the peppers.

Place on a tray and season with salt.

Roast at 180°C/350°F/gas mark 4 for about 12 minutes until brown.

Take out of the oven, put peppers into a bowl and cover in cling film until cool enough to handle – peel, deseed and cut into 1-inch squares.

To serve

You can serve the dish as you wish but Michael likes to build it up starting with the mango, then the roasted pepper, dots of lemon purée, orange segments, curls of marinated carrot and finishing with the yoghurt and a sprinkling of micro herbs.