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
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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
