WARM BOMBAY POTATO & MANGO SALAD

ingredients

750g baby potatoes

1 red onion, chopped

1 tbsp Korma paste

1 garlic clove, crushed

1 tbsp Olive oil

Pinch of salt

100g Forest Feast Preda Mango, chopped

120g natural yogurt

2 tbsp mango chutney

Handful of chopped fresh mint

100g of baby leaves

50g of fresh pomegranate seeds

method
1.
Cut baby potatoes in half and plunge into boiling salted water, cook for 2 minutes and drain.
2.
Place potatoes in a mixing bowl with the red onion, Korma paste, garlic clove, olive oil and salt.
3.
Transfer to an oven tray and roast for 25 minutes until golden.
4.
Tip the warm potatoes into a bowl and mix with the Preda Mango pieces.
5.
Make a dressing by stirring together the natural yogurt, mango chutney and chopped mint.
6.
Arrange potatoes onto plates with baby salad leaves and fresh pomegranate seeds.
7.
Drizzle over the dressing and serve warm.
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Product in use

Preda Fair Trade Mango

Sourced solely from the Preda Fair Trade Organisation in the Philippines, our Carabao variety mango helps to guarantee a fair price and a better future for our growers and producers. 30g dried Fruit equates to one of your five-a-day