QUINOA, MANGO AND SUGAR SNAP SALAD

Mangoes are available all year round, though there’s a particular peak in late spring when a handful of India’s myriad varieties (which are often quite different but always perfumed, sweet and memorable) make their way to these shores. At the same time, the Market tends to be warming up and sunlight hours begin stretching. N ow feels like the time to bring the summer months closer, with the help of fresh and aromatic food. For that reason, you can’t really overdo the fresh herbs in this salad, which are an excellent foil for oily and white fish, or with the embellishment of feta or cured meats, the basis of a cheering salad. SERVES 2 AS A MAIN, 4 AS A SIDE DISH

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Step 1

Put the quinoa in a saucepan and add 4 times its volume in cold water. Bring to the boil then simmer over a low-medium heat for 20 minutes until the little white tails spring out. Drain and rinse under cold running water until cool.

Step 2

In the meantime, make a dressing by whisking together the grated ginger, lime juice and zest, olive oil, sugar and a heavy pinch of both fl aky sea salt and freshly grated black pepper in a large mixing bowl.

Step 3

Cut the mango fl esh away from its stone and skin, then cut into 1cm dice, transferring all the fl esh and any juice to the dressing bowl once done. Use a teaspoon to scrape out the watery seeds from the cucumber, cut it into 3–4 strips lengthways then into 1cm dice and add it to the mango. Add the chopped herbs, sugar snaps and spring onions, if using.

Step 4

Combine the quinoa with the rest of the ingredients and mix well, adding more salt and black pepper to taste. ?is can be made 3–4 hours in advance if necessary