Shaved mango and cucumber salad with Tajín and tequila dressing
Ravinder Bhogal presents a vibrant shaved mango and cucumber salad featuring a Tajín and tequila dressing. Tajín, a tangy spice mix often used on fruit, can be substituted with a homemade blend of mild chilli powder, sea salt, citric acid, and lime zest. This dish serves four and requires just 10 minutes of prep and 10 minutes of cooking.
To prepare, shave three ripe mangoes and one large cucumber using a vegetable peeler, discarding stones and seeds, then arrange on a platter. For the dressing, blend the juice of two limes, two tablespoons of tequila, one tablespoon of agave syrup, and 30g of fresh coriander. Slowly drizzle in 60ml of avocado oil until emulsified. Drizzle the dressing over the shaved fruit and vegetables, toss to coat, and scatter with one to two tablespoons of Tajín. Serve immediately.
Tropical fruit salad with lemongrass, vanilla and ginger syrup
This tropical fruit salad is ideal for making the night before, allowing the fruit to absorb the aromatic syrup. It serves six and requires 20 minutes of prep, 15 minutes of cooking, and at least two hours of chilling.
Combine bite-sized chunks of one small pineapple, two mangoes, half a honeydew or cantaloupe melon, two guavas, 20 stoned lychees, and one small papaya in a large bowl. For the syrup, simmer four tablespoons of golden caster sugar, eight makrut lime leaves, two bashed lemongrass stalks, a 2cm piece of sliced ginger, one vanilla pod, two star anise, and 500ml water for 10 minutes. Cool, strain over the fruit, and refrigerate for at least two hours or overnight. Serve with ice-cream.
Labneh with watermelon, berries, rose and pistachio dukkah
This dish combines creamy labneh with rose-infused watermelon and berries, topped with a sweet pistachio dukkah. Preparation requires 15 minutes, plus 24 hours for draining the labneh, 30 minutes for infusing the fruit, and 20 minutes for cooking. Serves six.
Line a deep bowl with muslin, mix 900g of Greek yoghurt with a pinch of flaky sea salt, and scoop into the muslin. Tie securely and hang over the bowl for 24 hours in the fridge. The next day, spread the labneh on a platter. In a bowl, sprinkle 800g of watermelon wedges, 125g halved strawberries, and 125g raspberries with two teaspoons of rosewater; let infuse for 30 minutes.
For the dukkah, heat the oven to 180C (160C fan)/350F/gas 4. Mix 80g pistachios, 40g pine nuts, one tablespoon of poppy seeds, two tablespoons of sesame seeds, the zest of one large orange, one heaped teaspoon of ground cinnamon, a quarter-teaspoon of ground cardamom, two tablespoons of runny honey, and a pinch of sea salt. Spread on a lined baking sheet and roast for eight to 10 minutes. Cool slightly, then bash in a mortar. To serve, top the labneh with the fruit, drizzle any juices, and sprinkle with dukkah.
