This dressing is super quick to whip up and makes your salad much more interesting. I think that it’s a great recipe to use at a BBQ to encourage your guests to eat the vegetables as well as the burgers! Toss some chickpeas in the dressing and add them to a bed of mixed leaves. Next sprinkle on some sweetcorn and pomegranate seeds, and voila.
Tangy Mango & Mint Dressing
- 100g fresh ripe mango
- 30g light (hulled) tahini
- 120ml apple cider vinegar
- 20 mint leaves (add more or less depending on how much you like mint!)
Blend together the mango, tahini and half of the apple cider vinegar until smooth in your blender.
Add the mint leaves and other half of the apple cider vinegar and blend again until the mint is chopped. Cover and store in the fridge for 3- 5 days.