JD’s Mango Macadamia Nut Salad.In-house editor Johnny D may not have an extensive repertoire of salads, but this slice of mango and macadamia magnificence is perhaps the most requested Friday lunchtime salad at TM. When JD started at TM two years ago, he only used two mangoes per salad, but now the team has grown, it’s a six mango salad. That’s one way to measure growth!

You’ll need:

  • 200-300g green beans ~ trimmed and halved.
  • 300-400g mixed salad leaves (I used rocket to counter the sweetness of the mango).
  • 6 mangoes ~ peeled, stoned, flesh sliced and chilled.
  • 1 big bunch coriander ~ torn up rustic-caveman style.
  • 2 red capsicums ~ thinly sliced.
  • 2 Spanish onions ~ even more thinly sliced.
  • 200~400g of unsalted macadamias ~ chopped, smashed or whole (I leave ‘em whole).
  • A few big dollops of sweet chilli sauce.
  • 1 or 2 limes.
  • 1 Tbsp white wine vinegar.
  • Freshly ground black pepper.
  • Chilli flakes.
  • Olive oil (garlic infused)

Method:

  1. Bring a small saucepan of water to the boil. Add beans and cook for a couple of minutes until just on tender. Drain and refresh under cold water. Pat dry with paper towel. Transfer to a large bowl in the fridge.
  2. Add mango, rocket, coriander, onion and capsicum to beans and toss to combine.
  3. Toast macadamias in frypan with a drizzle of oil, salt, lime and sweet chilli oil. It helps to do an extra 200~400g, as the nuts tend to get purloined by impatient staff.
  4. Put sweet chilli sauce, lime juice and vinegar in a bowl. Season with pepper and whisk to combine.
  5. Pour warm macadamias and dressing over cold salad and toss to combine and coat.
  6. Sprinkle with chilli flakes to taste.