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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.

Red lentil fritters with green yoghurt


These little morsels may be on the diminutive side, but they punch well above their weight in the flavour stakes. If you wanted to make them gluten-free, you could substitute the flour with teff flour.

You'll need

1 ½ tbsp olive oil ½ onion, finely diced 2 garlic cloves, finely chopped 2 tsp coarsely crushed coriander seeds 2 tsp coarsely crushed cumin seeds 200 gm (1 cup) red lentils 2 eggs, separated 100 gm self-raising flour Finely grated rind of 1 lemon, plus lemon halves to serve Vegetable oil, for shallow-frying   Green yoghurt ½ cup (firmly packed) coriander 1/3 cup (firmly packed) flat-leaf parsley 2 garlic cloves, coarsely chopped 1 long green chilli, coarsely chopped ½ tsp ground cumin ¼ tsp ground cardamom 70 ml olive oil Juice of 1 lemon 250 gm thick plain yoghurt

Method

  • 01
  • Heat oil in a saucepan over medium-high heat, add onion and garlic and sauté until tender (4-5 minutes). Stir in spices and fry until fragrant (30 seconds), then add lentils and 650ml water, bring to a simmer, cover and cook until lentils are tender and liquid is absorbed (8-10 minutes). Transfer to a bowl to cool.
  • 02
  • Meanwhile, for green yoghurt, process herbs, garlic, chilli, spices and 2 tbsp cold water in a small blender to coarsely chop, add olive oil and lemon juice and process to a fine purée. Transfer to a bowl, season to taste, swirl in yoghurt and set aside.
  • 03
  • Stir egg yolks into lentils, then stir in flour and lemon rind and season generously to taste. Whisk eggwhites and a pinch of salt in a separate bowl to firm peaks and fold into lentil mixture.
  • 04
  • Preheat oven to 180C and heat 3cm oil in a frying pan over medium-high heat. When hot, add heaped tablespoonfuls of lentil mixture in batches and cook, turning occasionally, until golden brown (2-3 minutes). Drain on paper towels and keep warm in oven while you cook remaining fritters. Serve hot with green yoghurt and lemon halves.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Refreshing Aperol Spritz.

Featured in

May 2016

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