Nadiya Hussain’s charred mango salad recipe
Just the thing for bringing a taste of the exotic into your home, this rice salad recipe sees the tropical flavour of the already delicious mango amped up even further, thanks to charring the flesh. Don’t be put off; this is much easier to do than it sounds and can be achieved by popping the fruit under the grill, suspending it over a gas hob or giving it a quick once-over with a blow torch.
Featuring in the Bake Off star’s latest book, Nadiya’s Simple Spices, this recipe is packed with lively flavours, beautiful colours and contrasting textures: the pickled red onions provide both punch and crunch, rice adds bulk and body to the dish, there’s a subtle background heat courtesy of the chilli powder and a fragrant, smoky sweetness from the all-important charred mango. And yet despite all that, the salad is wonderfully quick and easy to put together, making it something of a weeknight winner in our eyes.
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Ingredients
- 1 large mango
- 1 red onion, thinly sliced
- 100 ml apple cider vinegar
- 2 tbsp caster sugar
- 250 g packet pre-cooked basmati and wild rice
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 large handful chopped coriander
- 100 g cashews, roasted and roughly chopped
- 1 large mango
- 1 red onion, thinly sliced
- 3.5 fl oz apple cider vinegar
- 2 tbsp caster sugar
- 8.8 oz packet pre-cooked basmati and wild rice
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 large handful chopped coriander
- 3.5 oz cashews, roasted and roughly chopped
- 1 large mango
- 1 red onion, thinly sliced
- 0.4 cup apple cider vinegar
- 2 tbsp superfine sugar
- 8.8 oz packet pre-cooked basmati and wild rice
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 large handful chopped cilantro
- 3.5 oz cashews, roasted and roughly chopped
Details
- Cuisine: Indian
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 18 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Start by charring the mango. You can do this a number of ways: by placing it under a hot grill and turning the fruit as it chars, suspending it over a gas hob and turning as the skin blackens, or you can use a blowtorch to blacken the skin completely. Either way, as soon as the skin is black all over, set aside and leave to cool.
- Put the red onion, apple cider vinegar and sugar in a small pan and set over a high heat. Bring to the boil, then reduce the heat and simmer for 5 minutes. Remove from the heat and drain through a sieve suspended over a bowl. Reserve the onion for later.
- Chop the mango – flesh, skin and all – into cubes and pop into a bowl. Add the onion.
- Heat the packet of basmati and wild rice as per the instructions and add to the bowl.
- Sprinkle in the chilli powder and ground cumin and mix through. Stir in the coriander (cilantro). Add the cashews, mix well and the salad is ready to eat.
Recipe adapted from Nadiya’s Simple Spices by Nadiya Hussain (Penguin Michael Joseph £26). Photography by Chris Terry.
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Nadiya Hussain’s jerk haddock and jollof salad recipe
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