Purple mangetout salad

The current heatwave is begging for a salad so here’s a variation on the Asian theme for purple mangetout.


  • Grated zest and juice of 1 lime (or 1/2 lemon) and/or 2 tablespoon of rice vinegar
  • Some mint and/or coriander, roughly chopped
  • 1 garlic clove, finely chopped
  • 1 teaspoon soft brown sugar (*)
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon soy and/or fish sauce

(*) We used agave syrup instead of sugar due to laziness in stirring – yes really


  • Boil, steam or microwave the mangetout for about 2 minutes
  • In the meantime, simply mix all the ingredients for the dressing together. Feel free to vary the ingredients to taste and to suit. For example, add some chopped fresh chilli to make it extra zingy
  • Diagonally cut the greens of the green onions and you could also throw in some sliced cucumber to add to the salad, or toss in some cooked rice/egg noodles for a more substantial meal (optional)

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