Count down to Christmas with this delicious salad made from your leftovers and juicy mangoes.
I can’t believe there are only a few more weeks, no, days, until Christmas. I know what you’re thinking because I was thinking the same thing. “Oh no! What should I buy? What should I cook?” You know that I love to make something magical out of the leftovers in my fridge. A couple of days ago we had some leftover Butter Chicken, which would have probably sat there for a few more days, before making its way into the bin. We saved the chicken, and paired it with some beautiful Kensington Pride Mangoes (Which have just come into season in Sydney). A final flourish of baby spinach, brown rice and a wicked yoghurt sauce sealed the deal. This recipe will no doubt help you cool down on Christmas Day and is such an easy recipe, you could have it ready in no time.
Prep Time 15 mins | Cooking Time 0 mins | Serves 2-3
- 1 large, ripe Kensington Pride Mango (or any other variety)
- 2 tbsp greek yoghurt
- 1tsp garlic paste
- 1tsp ginger paste
- 1 tbsp lemon juice
- 2 tbsp chopped coriander (a.k.a. cilantro)
- 200g leftover butter chicken, warmed
- 100g leftover brown rice, warmed
- 150g baby spinach, washed, dried
Prepare the mango: Peel the skin from the mango using a vegetable peeler. If you’re not sure how to do this check out this video here. Slice the cheeks of. Cut each cheek into 5mm clices.
Make the dressing: Combine the yoghurt, garlic, ginger, lemon and coriander in a small jar and stir to combine. Set aside.
Make the salad: Spread the warm rice evenly over the bottom of a serving platter. Top with the baby spinach, then butter chicken and mango slices. Drizzle with the dressing. Serve.
Enjoy with a chilled white wine or beer.
Happy Cooking, Keep Smiling and Merry Christmas,