Serves
4

Preparation

15min

Skill level

Easy
By
Average: 4.5 (57 votes)
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Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

To make the mango salad, peel and dice the mango into 1cm cubes.

Add all the other ingredients, stir well to combine, and check for flavour and balance. The salsa should be sweet, sour and spicy.

To make the coconut heart salad, slice the coconut hearts into thin slices. Wash and slice the tomato into thin slices.

Arrange the palm apple and tomato in alternate slices. Dress with lime juice, oil, salt and pepper.

 

Note
• Coconut hearts are found in germinated coconuts.