- serves 4 people
- preparation 10 minutes
- difficulty Easy level
Ingredients
- 2 large handfuls warrigal greens
- 1-2 tbsp melted coconut oil
- 1 mango, diced
- coarsely chopped toasted macadamia nuts, to serve
- finger lime (optional), halved and pearls scooped out, optional
Dressing
- 1 lime, juiced
- 1-2 tbsp extra virgin olive oil
- 1 long red chilli, finely chopped
- 1 tsp honey
Instructions
- Strip the warrigal green leaves from the stalks, wash the leaves, then pat dry and place in a bowl. Drizzle over the coconut oil and gently massage the oil into the leaves. Transfer to a serving bowl.
- For the dressing, place all the ingredients in a bowl and whisk to combine well.
- Pour the dressing over the warrigal greens, then scatter over the mango followed by the chopped macadamia nuts and finger lime pearls, if using.
Photography by Adam Liaw.
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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.
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