Summer Mango Salad by Erin Jones
Okay, you have definitely already won the brownie points for bringing the PRETTIEST salad to the BBQ dinner party but wait until the guests have TRIED this banger! Super delicious, creative and perfectly balanced. Go on, we both know you want to be that star at the dinner party! 
Serves 2 | Prep Time 10min | Total Time 20min
INGREDIENTS
3⁄4 cup quinoa
1⁄2 tsp vegetable stock or 1⁄2 stock cube
1⁄4 cup slivered almonds
2 tbsp lemon juice
1 tbsp extra virgin olive oil
1 tbsp SPICETUB Salad Dressing Mix
1 mango, cut into cubes
60g rocket
1⁄4 cup pomegranate seeds
2 radishes, finely sliced
3 tbsp goats’ cheese
METHOD
Boil 1 1⁄2 cups of water in a medium saucepan, then add the quinoa and vegetable stock. Cook for 10-15 minutes until the quinoa is cooked and all the water is absorbed. Allow to cool once cooked.
Toast the almonds in a dry saucepan for 3min or until golden brown.
Combine the lemon juice, olive oil and SPICETUB Salad Dressing Mix in a small bowl and whisk to combine. Toss the quinoa, mango and rocket together. Then place this into a serving bowl and top with pomegranate seeds, radishes, goats’ cheese and almonds. Finish the salad by pouring over the prepared salad dressing. Perfect as a side with your choice of protein such as grilled chicken, salmon or tofu.
Meet the recipe creator Erin Jones - Food Enthusiast & Recipe Developer
I am a fresh food enthusiast who loves to cook simple, healthy yet delicious meals that everyone can enjoy using seasonal produce for my family and friends to enjoy. A meal however is never complete without dessert, which is my favourite to make. The kitchen is my happy place where my creativity flows where my visions and ideas come to life.
Find Erin on Instagram .