Cucumber & mango salad
Serves: 2
2 medium sized cucumbers
2 Ceylon teabags
1tsp chopped ginger
1 large mango
30ml olive oil
15ml fresh lemon juice
Pinch of sugar
2tbsp chopped coriander leaves
Salt and ground pepper to taste
1. Place the teabags and chopped ginger in a cup of boiling hot water and allow to infuse for 5 mins. Discard the teabags and cool.
2. Cut the cucumber into ribbons; peel and chop the mango into chunks. Place in a bowl and season with pepper and salt.
3. Add the cooled ginger tea and refrigerate for two hours.
4. Strain the liquid and add lemon juice, olive oil, sugar and chopped coriander. Mix well and serve.
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By Jennifer Shepherd
