450g/1lb cooked noodles (shop bought, cooked are fine otherwise use thin rice noodles)
2 mangoes, very firm
175g/6oz mangetout, shredded lengthways
6 spring onions, very finely sliced
handful fresh coriander (stalks are fine here)
handful fresh mint
2 limes, juice and zest
2 tbsp clear honey
2 tsp freshly grated ginger
1 tbsp fish sauce or soy sauce (optional)
6 tbsp sunflower oil
1 tbsp toasted sesame oil
3 tbsp toasted sesame seed
freshly ground black pepper
Peel the mangoes and then slice into fine strips. Tip into a bowl with the mangetout, spring onions and cooked noodles.
Pour the lime juice and zest, honey, ginger and fish sauce (if using) into a blender, add the coriander and the mint and blend to form a smooth paste.
Next slowly add the sunflower oil through the feeder, with the motor running, to form a smooth emulsion. Finally add the in the sesame oil.
Toss the salad with the dressing and sprinkle with the sesame seeds just before serving.
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Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
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