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Mango, Lime & Chilli Dressing

Prawn & Rice Noodle Salad – Mix cooked tiger prawns into cooked and cooled rice noodles with chopped roasted peanuts, spring onions, grated carrot and coriander then drizzle with the dressing

Halloumi Kebabs – Cut a pack of halloumi into cubes and marinate in the dressing. Thread onto kebab skewers alternating with diced yellow pepper and cherry tomatoes and grill for a few minutes until slightly charred, basting with the excess dressing, serve with salad leaves

Mango Eton Mess - Break up meringue into chunks and gently mix with diced fresh mango, lightly whipped cream and a little Mango, Lime & Chilli Dressing. Spoon into serving bowls or glasses  and drizzle with extra dressing. Garnish with Mint. 

Avocado, Chicken & Black Bean Salad – Mix together a drained and rinsed can of black beans, diced avocado, leftover shredded roast chicken and baby spinach leaves and toss in the dressing

Layered Mango, White Chocolate & Chilli Mousse - Melt some white chocolate in a bowl over simmering water, gently stir into lightly whipped cream with Mango, Lime & Chillli Dressing and pureed fresh mango to taste. Whisk egg white to soft peaks and gently fold through until evenly mixed. Spoon a little into the base of sundae glasses and drizzle over some more dressing, repeat again, finishing with mousse to create layers. Chill before serving. Garnish with diced mango, white chocolate curls, lime zest and a drizzle of extra dressing. 

Salmon Skewers – Cut 2 skinless salmon fillets into 8 long thin strips and brush with the dressing, thread onto wooden satay sticks and grill. Great served with sticky rice mixed with fresh coriander, spring onions and drizzled with extra dressing

Vegetable Salsa – Mix together diced red pepper and cucumber, fresh coriander and sliced spring onions and stir in some dressing

Caramelised Pineapple with Lime and Chilli Glaze - Cut fresh pineapple into wedges and sprinkle with a little brown sugar, leave until the sugar has melted. Griddle the pineapple until just caramelised and serve drizzled with Mango, Lime & Chilli Dressing, scattered with toasted coconut.

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