Impress your guests with this vibrant mango and burrata salad. It’s full of fresh herbs for an extra hit of flavour.
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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.
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.
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.
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.