21/2 cm (1in) piece fresh root ginger, finely grated
Juice of 3 large limes (around 9tbsp)
125ml (4fl oz) olive oil
3Tbsp. light muscovado sugar
20g pack coriander, leaves picked over and stalks removed
20g pack mint, leaves picked over and stalks removed
For the salad
1 ripe, firm mango, peeled, stoned and cut into fine slices
1⁄2 ripe pineapple, peeled, cored and cut into fine shards
200g (7oz) small pak choi
225g bag baby spinach, or a mixture of spinach, watercress and rocket
20g pack each mint and flat-leafed parsley, leaves picked over and stalks removed
1Tbsp. salted peanuts, toasted under the grill and finely chopped
1 bunch spring onions, finely shredded
Directions
Step 1
First, make the dressing. Put the chilli, garlic, ginger, lime juice, olive oil and sugar into a food processor or blender and whiz for 10sec to combine. Add the herbs and whiz together for 5sec to chop roughly.
Step 2
Put the mango and pineapple in a large bowl and pour over half the quantity of the prepared dressing. Put remainder in a bowl and reserve for the coconut mayonnaise. Cover both with cling film and chill for at least 2hr or up to 24hr.
Step 3
Chop the green pak choi leaves off the top of the stalks and roughly chop the white fleshy part. Add all of it to the bowl of marinated fruit with the spinach and herbs. Serve immediately sprinkled with the peanuts and spring onions.
Prepare the salad and herbs, then wash, spin and put in a bowl; cover with damp kitchen paper and chill for up to 24hr. Just before serving, toss together with the marinated fruit, peanuts and spring onions.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
