A healthy salad full of big, tropical flavours and bright colours. Try to get Alphonso mangoes, if possible, which are famed for their sweetness.
SERVES 4
PREP TIME 15 MINS
COOK TIME 10 MINS
Frying Pan
Wooden Spoon
Small Bowl
Whisk
Drainer
| 1.75 oz (50g) desiccated or flaked coconut |
| 10 oz (300g) quinoa |
| 400 g butter beans, drained and rinsed |
| 1/2 red onion, finely chopped |
| 1 large mango, peeled, stoned, and cut into bite-sized pieces |
| 1 lime, peeled, segented, and segents halved |
| 1 handful mint, finely chopped |
| 1 handful flat-leaf parsley, finely chopped |
| 3 tbsp olive oil |
| 1 tbsp white wine vinegar |
| Pinch of sugar |
| Salt and freshly ground black pepper |
| 1. Toast the coconut by dry-frying it in a pan over a medium heat for 2–3 minutes until golden, stirring so that it doesn’t burn. Remove from the heat and allow to cool. |
| 2. To make the dressing, place all the ingredients in a small bowl or jug and whisk. Taste and adjust the seasoning as needed. |
| 3. Cook the quinoa according to pack instructions. Drain well and tip into a large serving bowl. While the quinoa is still warm, stir through the butter beans, onion, mango, lime, mint, and parsley, and season. |
| 4. Pour over the dressing and stir well. Sprinkle the toasted coconut on top and serve immediately. |
| Fat: 92.95 g | Fiber: 53.71 g |
| Iron: 23.47 mg | Sugar: 36.42 g |
| Calcium: 304.71 mg | Sodium: 2162.82 mg |
| Potassium: 3293.2 mg | Calories: 2235.22 kcal |
| Protein: 66.22 g | Vitamin A: 2820.91 IU |
| Vitamin C: 106.32 g | Carbohydrates: 244.67 g |
| Saturated Fat: 36.59 g | Cholesterol: 0 mg |