Tuesday, 11 August 2015


I just got home from a long weekend away, in the Midlands. I had such a lovely time, England really is the most beautiful country when the sun is shining!

This is a strange recipe for me to be posting because I don't like chilli & I'm not that keen on red peppers either!
However, this weekend I was with friends, two of whom  LOVE chilli - on pretty much everything. We go away together every year, & last year our after dinner holiday snack was mint aero bubbles - amazing how quickly a habit is picked up - I craved them for ages after we got home!  This year however, I was safe as the evening snack was this.

So we came up with this recipe one evening & everyone loved it so much I thought I should share it with you. Even I had to admit it was nice..............although it was so late by the time we got round to eating I think I would have happily eaten anything (well almost anything....)
Since I got home I made this dressing without the chilli & loved it even more.- so I've left it up to you how much chilli powder to add according to your taste.

I advise using a ripe mango, however we couldn't get a ripe one so we roasted it for 45 mins at 180c which also works.

this served 4 of us ( 3 of whom had it with some grilled chicken and a big green salad)
that being said, we could have done with more dressing, so when I make it again, I will probably double the amount of the mango dressing.

Basmati and wild rice mix (250g)
2 large red peppers (bell peppers)
bunch of fresh coriander

1 large mango
2 tablespoons cider vinegar
4 tablespoons olive oil
2 tablespoons chopped fresh coriander
1/2 teaspoon cumin
chilli powder to taste

preheat the oven to 180c

I used a rice mix here (basmati and wild rice) but you could also use brown rice, short grain white rice, black rice, quinoa or pasta.......
whatever you decide to use, cook as per instructions on the packet.

Meanwhile place the peppers in an oven proof dish and put the dish into the oven for about 45 mins, until they are soft,  the skins are crinkled, and starting to peel away.
(nb all ovens seem to vary a bit, this is how long ours took to get to the soft, peeling stage! - use as a guide)
leave the peppers to cool & then peel off the skins. cut into slices, discarding any seeds & the stalk.

when the rice/ quinoa or pasta is cooked, drain off the cooking water and place into a serving dish.
Add the slices of roasted pepper.

Remove the skin & stone from the mango & place the flesh in a blender.  (if you've roasted your mango, leave it to cool first)
add the olive oil, cider vinegar, cumin, fresh coriander & chilli powder to taste.
Pour the dressing over the top of the rice & peppers

best thing about this is that every time I make it, I'll be transported back to a fantastic weekend in Worcestershire with some of my favourite people. Loving summer!

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