Asian Bean Shoot Salad with Honeyed Cashews

Ingredients:

• 400g beansprouts
• 40g bunch of coriander
• 100g cashew nuts
• 1 tbs honey
• 2 large red chillis
• 1 ripe mango
• 1 tbsp extra virgin olive oil
• 1 tbsp soy sauce
• 2 tsp sesame oil
• 1 lemon or lime

Here's what to do:

1. Place beansprouts into a large bowl.
2. Put a few coriander leaves aside, to use later as a garnish. Slice up the remaining coriander and add it to the beansprouts.
3. Place a frying pan on a low heat, add a splash of olive oil and the cashews. Toast them until they start to colour.
4. Remove the pan from the heat and drizzle over the honey, making sure the cashews are completely coated.
5. Finely slice the chilis.
6. Halve and peel the mango, remove the stone and slice or cube the flesh.
7. Add mango, chilis and cashews to the salad.
8. Make dressing with soy sauce, sesame oil, extra virgin olive oil and the juice from one lemon or lime. Adjust to taste.

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