New Tropic Summer Salad with Mango & Beans
Juicy mango, plump prawns, and hearty butter beans meet vibrant New Tropic Kimchi in this fresh and fiery summer salad. With colourful cherry tomatoes, chicory leaves, and a bright mix of coriander and mint, every bite is packed with crunch and zest. A lively jalapeño-honey dressing ties it all together, adding a kick of probiotic heat and a touch of sweetness. Nourishing, gut-friendly, and full of Caribbean-inspired sunshine, this salad is the perfect feel-good dish for warm days.
Serves
2-3
Prep Time
20 minutes
Cook Time
5 minutes
Exotic New Tropic Kimchi
Single Jar (300g)
Jalapeño Sauce
Single Bottle (200g)
Ingredients
Salad:
A few forkfuls of Fermary New Tropic Kimchi 2–3 spoonfuls of Fermary Jalapeño Sauce1 ripe mango, cut into chunky pieces
A handful of cherry tomatoes, halved
1 jar butter beans, drained
A few red chicory leaves, torn
6–8 king prawns (or shrimps)
1 clove garlic, finely chopped
Knob of butter (for frying prawns)
Pinch of gochugaru (Korean chilli flakes) or cayenne
Fresh coriander (or micro coriander)
A few fresh mint leaves
Juice of ½ lemon or lime
Sea salt, to taste
Dressing:
Fermary Jalapeño Sauce (2–3 tbsp)
Good olive oil (a generous glug)
Runny honey (drizzle)
Pinch of salt
Method
1
Heat butter in a pan and gently fry prawns with garlic and chilli until pink and golden. Set aside to cool.
2
Chop mango, halve tomatoes, prep chicory leaves and herbs.
3
In a large bowl, combine butter beans, mango, tomatoes, chicory, cooled prawns, and kimchi.
4
Whisk together jalapeño sauce, olive oil, honey, and salt for the dressing.
5
Pour dressing over salad and toss gently.
6
Top with fresh coriander, mint, and a final squeeze of lemon or lime. Serve with flatbread or enjoy as is.
