Cook: 10 mins

Serves: 6

For the dressing, combine the zest from 1 lime and all 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.

Deseed and cut the cucumber into cubes. Peel the pineapple and cut into 1cm cubes.

Mix the mango, sliced radishes, cucumber, pineapple and spinach in a salad bowl.

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Ingredients

Name: Recipe: Singaporean rojak salad
Prep time: 20 min
Cook time: 10 min
Yield: 6
Ingredients: 2 large ripe mangoes 150g radishes, finely sliced 1 cucumber 1 ripe pineapple 125g baby spinach 350g firm tofu, cut into 2cm cubese 1 fresh red chilli, deseeded and finely sliced 100g unsalted peanuts 4 tbsp vegetable/rapeseed oil 1 tsp tamarind 1tsp light brown sugar 1 sprig of mint, to garnish For the dressing: 2 limes 4 tbsp extra virgin olive oil 2 tbsp runny honey 1 tsp chilli paste

2 large ripe mangoes

150g radishes, finely sliced

1 cucumber

1 ripe pineapple

125g baby spinach

350g firm tofu, cut into 2cm cubese

1 fresh red chilli, deseeded and finely sliced

100g unsalted peanuts

4 tbsp vegetable/rapeseed oil

1 tsp tamarind

1tsp light brown sugar

1 sprig of mint, to garnish

For the dressing:

2 limes

4 tbsp extra virgin olive oil

2 tbsp runny honey

1 tsp chilli paste