Bring a touch of the tropics to your table with this mango salad with carrot and courgette. The sweet mango, crunchy vegetables and a dressing with lime, ginger and a hint of chilli add up to a surprising combination.
Use the spiraliser to make courgette spaghetti. Thinly slice the carrot. Halve the cherry tomatoes.
Cut the mango into two halves along the stone. Score each half into thin strips without cutting through the skin. Press the skin inside out and cut the strips off. Or use a mango slicer.
Place the courgette, carrot and tomato in a bowl and mix. Stir 2/3 of the dressing through the vegetables. Add the mango and mix carefully to keep the ingredients intact.
Arrange in a large salad bowl. Garnish with the coriander and cashew nuts. Drizzle the rest of the dressing over the salad.
