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Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Light and healthy recipes

With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

Spiced-yoghurt lamb cutlets with cucumber and mint salad


You'll need

1½ tsp each ground coriander, ground chilli and ground cumin ½ small onion, coarsely chopped 3 cm piece of ginger, coarsely chopped 1 garlic clove, finely chopped 100 gm thick natural yoghurt ½ lemon, juice only 8-12 lamb cutlets, French cut 40 ml vegetable oil To serve: naan   Cucumber and mint salad 150 gm thick natural yoghurt ½ cup (loosely packed) chopped coriander 1 garlic clove, finely chopped 1 tsp ground cumin 1 lemon, juice only 1 Lebanese cucumber, halved lengthways, seeds removed 1/3 cup (loosely packed) mint

Method

  • 01
  • Dry roast spices in a small frying pan over medium-high heat, stirring continuously until fragrant. Transfer to a food processor, add onion, ginger and garlic and process to combine. Transfer to a non-reactive bowl, add yoghurt and lemon juice, season to taste with sea salt and mix well to combine. Brush yoghurt mixture over cutlets and set aside at room temperature.
  • 02
  • For cucumber and mint salad, process yoghurt, coriander, garlic, cumin and lemon juice in a food processor until smooth. Transfer to a bowl, season to taste with sea salt and mix well to combine. Thinly slice cucumber diagonally, add to yoghurt mixture with mint and mix to combine.
  • 03
  • Heat vegetable oil in a large frying pan over high heat. Cook cutlets in batches, turning once, until cooked to your liking (5-7 minutes for medium-rare). Serve immediately with cucumber and mint salad and naan.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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