METHODCook jersey royal potatoes in salted boiling water until tender, approx 10-12 minutes.
Once cooked, drain the potatoes and rinse in an ice bath to stop the cooking process and cool the potatoes. Then once cool, slice the potatoes length ways into quarters, forming wedges.
Dice red onion and roughly chop coriander.
Cut the mango into slices and then into small chunks.
Drain and rinse the kidney beans and green lentils.
Mix dressing ingredients together thoroughly.
In a large bowl combine potatoes, red onion, kidney beans and lentils, mango and coriander, and generously drizzle the dressing over.
Serve on a bed of rocket, with a sprinkle of chilli flakes and extra coriander.
Serves: 4-6
Preparation: 10 mins
Cooking: 15 mins
2 bags Albert Bartlett Jersey Royal potatoes
1 ripe mango
1 can green lentils
1 can kidney beans
1 large red onion
1 small green chilli, diced
1 generous handful coriander
Rocket for serving
DRESSING
2 tbsp mango chutney
1 tbsp tomato purée
1 ½ tsp ground cumin
Chilli flakes to taste
½ tsp garlic powder
1 tsp curry powder
Juice and zest of 1 lime
Salt and pepper to taste
Drizzle of water as required to thin dressing (1 tbsp max)