Mango & green bean salad with honey & passion fruit dressing

• fine green beans↗200g 200g

  trimmed

• passion fruits3 3
• 1-2 tbsp honey
• extra virgin olive oil↗2 tbsp 2 tbsp
• ginger↗10g 10g

  peeled and finely grated

• red chilli↗½ -1 ½ -1

  deseeded and finely chopped, depending on how much heat you prefer

• squeeze of lime juice

  to taste

• mangoes1kg 1kg
• chopped coriander1 tbsp 1 tbsp
• mint leaves↗1 tbsp 1 tbsp

Step-by-step instructions

1. 1

   Bring a large pan of salted water to the boil over a high heat and cook the green beans for 2 mins until just tender. Drain and rinse under cold running water to halt the cooking process and retain the vibrant colour. Pat dry with kitchen paper and set aside.

2. 2

   Halve the passion fruits, scoop the pulp into a small pan and bring to a simmer over a low heat. Cook for 5 mins until the pulp has thickened enough to coat the back of a spoon. Remove from the heat and press the pulp through a sieve into a small bowl, discarding the seeds.

3. 3

   Whisk 1 tbsp honey into the passion fruit purée, followed by the oil, ginger, chilli and lime juice. Season and taste – you might need to add a little more honey or lime juice. Aim for a balance of sweet, tart and acidic.

4. 4

   Slice down through the mangoes along both sides of the stone so you end up with two ‘cheeks’. Using a tablespoon, scoop the flesh from the skin and cut into 3cm chunks. Scrape and roughly chop any fleshy bits from the stones.

5. 5

   Transfer the mango flesh to a shallow serving dish, drizzle with 3 tbsp of the dressing, then gently spoon over the green beans. Stir the coriander into the remaining dressing and pour it over the beans, then scatter with mint and serve.