Burmese Mango, Peanut and Lime Salad (Tayat Thi Toke)

amp.theguardian.com

Obsessed with pears at the moment...especially pear cake. New favourite ingredients: fennel root and fish sauce. Also, gluten-free, though I do save recipes that aren't.

2cm piece fresh ginger, peeled and julienned

1 red bird’s-eye chilli, finely chopped

5 tbsp lime juice (ie, from 1½ limes)

1 tsp salt

Rapeseed oil

1 onion, peeled, halved and thinly sliced

4 garlic cloves, peeled and thinly sliced

1½ tbsp chickpea flour

2 tbsp crunchy unsalted peanut butter

½ sweetheart cabbage, finely shredded

2 unripe mangoes (500g)

2 medium carrots (200g), peeled and julienned

1 handful mint leaves, chopped

1 handful coriander leaves, chopped

1 large handful (60g) crushed salted roasted peanuts

Directions at amp.theguardian.com

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