Freaked & Mango Salad with Amba Dressing & Pistachio Picada


Pistachio Picada:

40g Pistachios

1 Clove Garlic, Minced

1 Small slice bread, crusts removed, torn into chunks.

Small handful Thyme, parsley & oregano, roughly chopped

4tbsp Olive Oil

½ tsp Salt

Mango Amba Dressing:

2 tbsp Olive Oil

2 Cloves garlic, minced

2 Red Chillies, finely chopped

1 Ripe Mango, finely chopped

½ tsp Cumin, ground

½ tsp Sumac, ground

¼ tsp salt

¼ tsp Fenugreek, ground

1 Lemon, juice

40ml Cider Vinegar

60ml Water

1 tsp English Mustard

Cooked Freekeh, Green Vegetables, Olives & Fresh Mango to serve


1. Begin with the dressing. Heat the Oil in a medium sized saucepan over a medium heat. Add the garlic and chillies, turn the heat down and cook gently until softened and smelling fragrant.

2. Add the mango and spices and continue to cook for 5-8 minutes, or until the mango begins to break down, mashing with the back of your spoon helps.

3. Add the lemon juice, vinegar water and mustard and continue to cook for 5 minutes. blend in a processor until smooth. Set aside.

4. For the picada, dry roast the pistachios in a small pan until gently toasted. Add 2 tbsp Olive Oil, the garlic and bread and cook 2 minutes or until toasted.

5. Remove from the heat, add the herbs, salt and remaining olive oil and blitz to a breadcrumb paste.

6. Serve with cooked freekeh, green vegetables, olives, and fresh mango, along with the dressing.