Mango & Green Bean Salad
Made With Our:
MGournetonoprix Olive Oil
200g fine green beans, trimmed
3 passion fruits
1-2 tbsp honey
2 tbsp extra virgin olive oil
10g ginger, peeled and finely grated
½ -1 red chilli deseeded and finely chopped, depending on how much heat you prefer
squeeze of lime juice, to taste
1 tbsp chopped coriander
1 tbsp mint leaves
How to prepare?
1 Bring a large pan of salted water to the boil over a high heat and cook the green beans for 2 mins until just tender. Drain and rinse under cold running water to halt the cooking process and retain the vibrant color. 2 Pat dry with kitchen paper and set aside.
3 Halve the passion fruits, scoop the pulp into a small pan and bring to a simmer over a low heat. Cook for 5 mins until the pulp has thickened enough to coat the back of a spoon. Remove from the heat and press the pulp through a sieve into a small bowl, discarding the seeds.
4 Whisk 1 tbsp honey into the passion fruit purée, followed by the oil, ginger, chilli and lime juice. Season and taste – you might need to add a little more honey or lime juice. Aim for a balance of sweet and acidic.
Slice down through the mangoes along both sides of the stone so you end up with two ‘cheeks’. Using a tablespoon, scoop the flesh from the skin and cut into 3cm chunks. Scrape and roughly chop any fleshy bits from the stones.