On a hot summer's day, the last thing you want to do is slave over a hot stove, which is when this salad is the perfect option. The flavours of the beetroot, rocket and the sweet mango contrast well and are balanced by the bold wasabi dressing. I like to prepare my own dressing, but you can also cheat and buy a pre-prepared wasabi dressing from a Japanese store.
Serves: 4-6
Preparation: 15 minutes
Ingredients
● 250g cooked beetroot
● 1 ripe mango
● 2 tbsp peanuts (optional)
● 100g fresh rocket leaves, washed
For the dressing:
● 4 tsp rice vinegar
● 6 tbsp soya sauce
● 4 tbsp toasted sesame oil
● 1 tbsp wasabi paste
● 2 tbsp extra-virgin olive oil
● 1 tbsp yuzu juice
Method
● Rinse the beetroot, pat dry and cut into wedges.
● Peel the mango, remove the stone and cut the flesh into long wedges.
● Roughly chop the peanuts and sauté them for a couple of minutes in a non-stick frying pan to lightly toast them.
● Prepare the dressing by mixing all the ingredients in a jar and crushing the wasabi paste with the back of a spoon. Close the jar and shake it well. Taste it and adjust seasoning to your liking.
● To assemble the salad, arrange the mango, beetroot and rocket on a serving platter. Add half of the dressing and gently toss the salad. Scatter with the toasted peanuts and drizzle over the remaining dressing. You may not need all the dressing as it is quite strong. Any leftover dressing will keep well in the fridge for up to two weeks.
● Scatter the toasted peanuts over the top and drizzle with the remaining dressing.
● Serve immediately.
