Serves
4

Preparation

20min

Skill level

Easy
By
Average: 4.1 (8 votes)
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Ingredients

  • 2 cm piece ginger, grated
  • 1 tbsp lime juice
  • 1 long green chilli, finely chopped
  • ½ tsp ground cumin
  • 1 daikon (see Note) (about 500 g), cut into julienne
  • 5 red radishes, thinly sliced
  • 1 mango, thinly sliced
  • 2 cups amaranth (see Note) or English spinach leaves
  • ⅓ cup coriander leaves, chopped, plus extra, to serve

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

Standing time 30 minutes

Combine ginger, lime juice, chilli, cumin and 1 tsp salt in a bowl. Add daikon and radishes, and, using your hands, massage to combine. Stand for 30 minutes or until softened.

Add mango slices, amaranth and coriander leaves, and toss gently to combine.

 

Note
• Daikon, from selected greengrocers and Asian food shops, is a type of large, white radish with a sweet, fresh flavour.
• Amaranth leaves are leafy greens available from selected greengrocers, Asian and Indian food shops.

 

Also written by Kirrily La Rosa and Wendy Quisumbing. Photography by Chris Chen.