Beat the heat with a bowl of refreshing salad. Chef Ranjan, Executive Chef, Hotel Sahara Star shares his recipe.

Ingredients:

• 60 gm ripe mango
• 30 gm raw papaya
• 20 gm red bell pepper
• 20 gm yellow bell pepper
• Baby cos lettuce (romaine)
• Crab meat
• Coriander leaves

For dressing:

• 8 gm ginger
• 5 gm garlic
• 1 red chilli
• 5 gm coriander leaves
• 10 ml sweet chilli sauce
• 1 tsp fish sauce
• Juice of half a lemon
• Salt to taste

Method: 

For the dressing: 

• Chop ginger, garlic, red chilli, coriander finely and add sweet chilli sauce and fish sauce. Squeeze fresh lemon and season with salt.

For the salad:

• Cut ripe mangoes in cubes. Julienne bell pepper and raw papaya. Cut coriander in sprigs.
• Steam crab for 10 mins and remove meat. Wash baby cos romaine hearts.
• In bowl add lettuce, bell peppers and crab meat. Toss with dressing. Add coriander sprigs and mango cubes. Mix lightly and place in platter.