Jamie Magazine
By Jamie Oliver
25 mins
Super easy
serves 4
About the recipe
Hailing from Malaysia, Singapore and Indonesia, this salad brings together fruit, veg and crispy tofu.
Recipe From
Ingredients
1 large ripe mango
1 bunch of radishes
½ a cucumber
½ a ripe pineapple
125g beansprouts
125g baby spinach
350g firm tofu
1 fresh red chilli
100g unsalted peanuts
groundnut oil
DRESSING
2 limes
4 tablespoons extra virgin olive oil
1 tablespoon runny honey
1 teaspoon sambal oelek
1 teaspoon tamarind
1 teaspoon light brown sugar
Method
- For the dressing, combine the zest from 1 lime and all of the lime juice with the remaining dressing ingredients. Season to taste with sea salt and black pepper. Transfer to a jug and set aside.
- Slice the cheeks from the mango and finely slice each one into lengths, removing the skin. Finely slice the radishes, then deseed and cut the cucumber into cubes. Peel the pineapple and cut into 1cm cubes.
- Add it all to a bowl along with the beansprouts and spinach.
- Cut the tofu into 2cm cubes. Finely slice the chilli. Toast the peanuts in a dry medium frying pan, then tip into a bowl.
- Return the pan to a medium heat with a little oil and the tofu. Fry for about 10 minutes, or until deep golden on all sides.
- Remove and leave to drain on kitchen paper, then scatter it on top of the fruit. Drizzle over the dressing and top with the toasted peanuts and a little red chilli.
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