- Egg free
- Gluten free
- Soy free
- Wheat free
- Shellfish free
- High in dietary fibre
- 1 serve veg or fruit
Impress your guests with this vibrant mango and burrata salad. It’s full of fresh herbs for an extra hit of flavour.
- Serves6, as a side
- Cook time5 minutes
- Prep time10 minutes
Ingredients
- 2 mangoes, peeled, cut into large wedges
- 400g medley Perino tomatoes, halved
- 2 shallots, thinly sliced
- 150g burrata or fresh mozzarella, drained
- 1/4 cup coriander leaves
- 1/4 cup basil leaves
- 1/4 cup mint leaves
- 2 tbs roasted salted peanuts, chopped
Lime-chilli dressing
- 2 limes, juiced
- 1 tbs fish sauce
- 1 tbs sesame oil
- 2 tsp brown sugar
- 1 tsp dried chilli flakes
- 1 small garlic, crushed
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the lime-chilli dressing, combine lime juice, fish sauce, oil, sugar, chilli and garlic in a small bowl and whisk until sugar dissolves.
Step 2
Heat a barbecue grill or chargrill on medium-high. Lightly spray the mango with olive oil spray. Cook, turning, for 2 mins or until lightly charred. Carefully transfer the mango to a plate.
Step 3
Place the tomato and shallot in a medium bowl. Add half the dressing and toss to combine. Season. Arrange mango and tomato mixture on a serving platter. Top with burrata or mozzarella. Sprinkle with coriander, basil, mint and peanuts. Drizzle with remaining dressing.
Recipe tip
COOK. STORE. SAVE.
Use it up: While burrata is best enjoyed on the day it’s opened, any leftovers can be stored in the fridge for up to 1 day. Spread on toast, or spoon over pasta dishes.
Plan ahead: Making this salad for guests? Tick the salad dressing off your to-do list 2-3 days ahead and store in an airtight jar in the fridge. Remember to take it out of the fridge about an hour ahead to bring it to room temperature before serving.
