Lime, lemon and mango salsa
Photography Photography by Simon Devitt.
INGREDIENTS
2 limes
2 large lemons
1 mango, peeled and diced
1 small red onion, very thinly sliced
2 tablespoons olive oil
2 tablespoons shredded mint
sea salt and freshly ground black pepper
METHOD
Zest the limes, then peel both the lemons and the limes and remove the flesh from between the membranes and cut each ‘fillet’ in half. Gently combine with all the other ingredients in a bowl and season to taste
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.