Meat Free Mondays!

Fresh Mango & Melon Salsa

Start how you mean to go on folks ~ with a happy, healthy, healing new You! This quick salad fits the bill perfectly.

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Fresh mangoes and melons are still available to add exotic flare to basic everyday ingredients ~ cherry tomatoes, red onions, black olives, and avocado. (Ok, well, they might not be everyday to you, but when you’re veggie, and certainly if you’re vegan, you gotta have them ready, everyday!) A sprinkle of ginger, a dash of chili pepper, some toasted pine nuts, a scoop of pink grapefruit and a final flourish of nigella seeds and voila! ~ there’s you’re new happy and healthy you!

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It really is that simple!

1 pink grapefruit; 1 mango; 1 melon; 1 avocado; 4 or 5 cherry tomatoes; 1 red onion, finely chopped; a handful of black olives, deseeded & chopped; a tablespoon of pine nuts, toasted; nigella seeds if you have them; some rocket leaves for garnish

Cut & segment the grapefruit like you would an orange, or use a a grapefruit knife. Save the juice in a large bowl. Halve the cut segments and pop them in a small oven proof dish with 1 teaspoon of brown sugar or honey or maple syrup sprinkled over and grill for a couple of minutes. Now is the time to toast the pine nuts too, so put them on a baking tray under the same grill. Allow both grapefruit & pine nuts to cool.

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Cut the melon in quarter and the avocado in half. Keep the skin of the melon. Using a teaspoon, scoop the flesh into the same bowl as the grapefruit juice. Cut the mango in thirds length ways, avoiding the large nut in the middle. Take each side piece and score it in a crisscross pattern without piercing the skin if possible. Turn it ‘inside out’ by putting your hands underneath the skin and turning upwards. All the flesh should be presented to you, so that it looks like a hedgehog! Cut each piece of mango into the melon mix. There’s still a lot of flesh on the outside of the nut itself, so trim off the skin and cut pieces into the same bowl. Sprinkle the ginger and chili powders on top.  Slice the cherry tomatoes in half and add to the bowl. Crack some sea salt over the lot. Add the grapefruit to the bowl when it’s cooled.

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When you’re ready to ‘plate up’, place each melon skin on a plate first, then spoon the salsa salad into it, sharing the quantity between each serving. Garnish with the rocket leaves, red onion, black olives, pine nuts and nigella seeds.

Bon Appétit!

Copies of Nikki’s recipe book are available from Amazon or signed from Under The Lime Tree

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