The weather has gone a bit crazy, with highs of 33 C here in Cambridge, which is pretty unusual. As a result it's impossible to contemplate cooking for any length of time, or eating anything at all hot. Tonight we use a delicate and fragrant Alphonso mango from the market in a salad adapted from one of Nigel Slater's recipes in the Observer Food Monthly. Lovely and refreshing, with a cob of hot buttered corn to munch as contrast.
Ingredients:
- 200g bulghur wheat
- 2-3 spring onions
- 1 large very ripe mango
- 8 bushy sprigs mint
- small bunch parsley
- ½ a small cucumber
- 8-10 radishes
- juice of 1 lemon
- olive oil
Simmer the bulghur wheat for 15 minutes until tender, or cook according to the packet instructions, then drain and leave to cool. Finely slice the spring onions, dice the mango, and roughly chop the herbs. Peel and deseed the cucumber, then cube. Finely slice the radishes. Toss all the ingredients together with the lemon juice and olive oil; chill for half an hour if desired.
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