Thai inspired Zucchini Mango Salad

Recipe From What's For Lunch, Honey?

Prep Time: 10 minutes

Total Time: 20 minutes

Serves: 6

Ingredients:

• 2 medium sized zucchini (I used one yellow and one green), grated - using a spiralizer

• 1 large mango, cubed

• 1 bunch basil leaves, roughly torn

• 1 small bunch mint leaves, chopped

• 1 small bunch flat leaf parsley, chopped

• 2 tablespoons sesame oil

• 150g cherry tomatoes, quartered

• sea salt and cracked pepper, to taste

• 75g unsalted peanuts, toasted

• thumb-sized piece of ginger, finely chopped

• 1 garlic clove, finely chopped

• 1 tablespoon sesame seeds

• 1-2 teaspoons palm sugar (alternatively muscovado sugar)

• 2-3 limes, juice

• 2 tablespoons soy sauce

• ½ teaspoon chili flakes (or more if you prefer it hotter)

Method:

1. In a large bowl add zucchini, mango, ginger, garlic, peanuts and tomatoes.

2. Mix together the lime juice, sesame oil, soy sauce, chili flakes and palm sugar in a separate bowl, then pour over the salad. Toss well to combine. Allow to marinate for 8-10 minutes until flavors have incorporated with each other.

3. Transfer on a platter and top with herbs and sesame seeds.

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