Mango, Carrot & Hazelnut Salad


Step 1

For the dressing, whisk the honey, mustard, lime juice and zest and the olive oil in a small bowl until emulsified. Set aside.

Step 2

Toast the hazelnuts in a dry pan over a medium heat until golden. Tip them out on to a board, then crush them lightly. Toast the coconut in the dry pan until golden, shaking the pan regularly, then set it aside. Peel the mangoes, then slice off the flesh as close as possible to the stone and dice it.

Step 3

Put the diced mango in a bowl with the grated carrot and add the tomatoes and watercress leaves. Gently mix everything together, taking care not to break up the mango too much.

Step 4

Divide the salad between 4 plates or serve it in a bowl. Sprinkle over the toasted hazelnuts and coconut then drizzle over the dressing and season with salt.