Summary

Ingredients

• 2 lime (s)
• 1 small chilli pepper (s), green or
• 0.5 teaspoon ½ chilli flakes
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 3 tablespoon oil (e.g. peanut oil)
• salt
• 50 g peanuts, unsalted
• 2 mango (s), ripe and firm
• 2 bell peppers, red and green
• 1 carrot (s)
• 2 spring onion (s)
• 100 g rocket
• 1 bunch mint or coriander greens, fresh, chopped

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Instructions

1. Finely grate the peel of a lime and then squeeze both fruits. Core and finely chop the chilli, then mix with the lime juice and zest, soy sauce and sugar until the sugar dissolves. Add the peanut oil and season with salt.
2. Place the peanuts on a baking sheet lined with baking paper and roast in a preheated oven at 180 ° C for 7-10 minutes, turning occasionally, until the nuts are fragrant.
3. Peel and core the mangoes and cut the flesh into strips. Clean, core and cut the peppers into thin strips. Peel and roughly grate the carrot. Clean the spring onions and cut into fine rings. Clean, wash and spin dry the rocket.
4. Mix all salad ingredients with chopped mint or coriander in a large bowl. Pour the dressing on top and fold in. Then sprinkle with peanuts.
5. E 6 g, F 16 g, KH 22 g, 269 kcal