Ingrédients
- 1 x 250g Merchant Gourmet Masala Supergrain Bowl
- 1 cucumber
- 1 tsp flaky sea salt
- 1 tbsp white wine vinegar
- 1 tbsp caster sugar
- 1/2 tsp coriander seeds
- 1 ripe mango, diced
- 1 red onion, finely chopped
- 1/2 a pack of coriander, chopped
- 1 jalapeno, deseeded and minced
- 1 lime
- Salt, to taste
- A large spoonful of coconut yogurt
- A handful of fresh mint
For the pickled cucumber:
For the mango salsa:
Additional toppings:
Méthode
- Start by making your pickled cucumber. Cut your cucumber in half lengthways and spiralise it into thick ribbons.
- Toss the cucumber ribbons with the salt in a colander. Leave for 15 mins then squeeze out any excess moisture with your hands and pat the ribbons dry with a tea towel. Mix the other ingredients together in a small bowl then stir in the cucumber. You can prep ahead and store in a sterilised jar in the fridge for future lunches.
- For the mango salsa, combine the chopped mango, onion, coriander and jalapeno. Squeeze in the juice of the lime then season to taste with salt. Any leftovers can be stored in the fridge for 2-3 days.
- Now time to build your bowl. Heat your pouch of Masala Supergrains as per the pack instructions and pour into a bowl. Top with a generous portion of mango salsa, pickled cucumbers, a dollop of creamy yogurt and a handful of fresh mint.
