Mango, Tomato and Red Onion Salad

This salad makes an appetizing starter. The mango needs to be under-ripe so that it is not too sweet and still hold a good bit of firmness and does not break up when slicing. To add a little extra for a full meal add some sliced continental ham, chopped chorizo, flaked Cajun grilled chicken, strips of spicy marinated and grilled tuna, Carpaccio of tuna or slices of smoked salmon.

Ingredients:

1 firm under-ripe mango

2 large tomatoes, sliced

½ red onion, sliced into rings

½ cucumber, peeled and thinly sliced

Snipped chives to garnish

For the Dressing:

30ml sunflower oil

15ml lemon juice

1 clove garlic, crushed

2.5ml hot pepper sauce

Sea salt and freshly ground black pepper

Method:

Halve the mango lengthways, cutting either side of the stone. Cut the flesh into slices and peel away the skin.

Arrange the tomatoes, cucumber and mango on a large serving plate.

To make the dressing, blend the oil, lemon juice, pepper sauce and seasoning in a blender or food processor, or place the dressing ingredients in a screw top jar and shake vigorously.

Pour the dressing over the salad and serve garnished with snipped chives.