TANGY FRUIT SALAD - Gordon Ramsey

INGREDIENTS

• 1 small pineapple peeled, cored and cut into bite-sized pieces
• 2 crunchy green apples quartered, cored and cut into bite-sized chunks
• 2 pears not too ripe, cored and cut into bite-sized pieces
• 1 mango not overly ripe, peeled and cut into bite-sized pieces
• ½ cucumber peeled, deseeded and cut into bite-sized chunks

FOR THE DRESSING

• 1½ tbsp tamarind paste
• Zest and juice of 1 lime
• 2–3 tbsp palm or brown sugar
• ½–1 Red chilli finely sliced, to taste
• 3 tbsp skinless unsalted peanuts
• Sea salt and freshly ground black pepper

INSTRUCTIONS

1. First make the dressing. Mix the tamarind paste, lime zest and juice, sugar and chilli, then season with a little salt and pepper. Mix well, taste and adjust the seasoning as necessary.
2. 2. Toast the peanuts in a dry frying pan with a small pinch of salt until golden and toasted. Wrap the nuts in a clean tea towel and run a rolling pin over them to crush them.
3. 3. Mix the crushed peanuts into the dressing. Taste and add a little more sugar and/or salt if needed.
4. 4. Combine the fruits and cucumber in a serving bowl. Add half the dressing and toss well. Taste and add the remaining dressing if needed.

USING TAMARIND

1. Tamarind’s tangy flavour makes it a very useful addition to salads, and it’s definitely worth tracking down a jar if you can. Adding a little extra lime juice can sometimes be a good substitute, though you may find the salad will lack a certain fruity sharpness.