Indonesian Style Mango Salad and Peanut Dressing

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 18-20 mins.

Turn halfway through.

Meanwhile, add your thinly sliced onion to a small bowl with the sugar for the pickle (see pantry for amount) and half of the red wine vinegar and toss to coat.

Halve the baby plums.

Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

Peel the mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone). Fan out the mango ready top to top your salad.

To make your dressing, in a large bowl combine the sambal, soy sauce, peanut butter and remaining red wine vinegar with the olive oil and sugar for the dressing (see pantry for both amounts). 

Toss through the baby plum tomatoes and coleslaw mix and set aside.

Once your potatoes are cooked, toss through the dressing with the baby gem lettuce and pickled onion, along with the pickling juices.