- Begin the pickled cucumber. Cut the cucumber in half lengthways and spiralise or slice into long ribbons.
- Toss the cucumber with the flaky sea salt in a colander and leave for 15 minutes. Squeeze out any excess moisture and pat dry.
- In a bowl, mix the white wine vinegar, caster sugar and coriander seeds. Add the cucumber ribbons and toss to coat. Set aside.
- To make the mango salsa, combine the diced mango, red onion, coriander and jalapeño in a bowl. Add the lime juice and season with salt to taste.
- Heat the Merchant Gourmet Masala Supergrain Bowl according to the packet instructions and transfer to a serving bowl.
- Top with a generous spoonful of mango salsa and the pickled cucumber.
- Finish with a dollop of coconut yoghurt and a handful of fresh mint before serving.
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