Leading North East restaurant, Khai Khai, shares their popular mango and coconut salad recipe with Portfolio North.

Ingredients (serves 4)

Tamarind vinaigrette

3 tbsp tamarind chutney*  

2 tbsp extra virgin olive oil

1 tsp grated ginger

1 tbsp grated jaggery  

salt and black pepper to taste

2 salad mangoes, diced

1 tsp Kashmiri chilli powder (or) Degi mirch chilli powder

200 g cooked chickpeas

1 red pepper (small dice)

150 g (cooked) red quinoa

10 g grated coconut (fresh-frozen)

20 g baby salad leaves

30 g baby radish (sliced)

1 tbsp toasted sesame seeds

15 g coconut flakes (toasted) 

micro cress (optional)

Method:

Whisk all the ingredients of the Tamarind vinaigrette and set aside. Sprinkle chilli powder over the mangoes; toss well and set aside.

In a large mixing bowl, combine chickpeas, quinoa, red peppers and grated coconut; add the tamarind vinaigrette and toss well to combine.

To finish, place salad leaves on the serving plate, transfer the chickpea mixture to the centre of this bowl. Add the chilli-mango, baby radish. Sprinkle sesame seeds, coconut shavings and cress.

Book a table at Khai Khai here: https://khaikhai.co.uk/