Bunch of fresh coriander
400g packet of bean sprouts
100g cashew nuts
Honey for drizzling
1/2 fresh red chilli
1 small ripe mango
1 lime or lemon
Set aside a few sprigs of coriander for decoration, pick the leaves off the rest of the bunch and place in a large serving bowl.
Finely slice the coriander stalks, add to the bowl, and add bean spouts.
Wrap cashews in a clean tea towel and bash with a rolling pin, place in a frypan and on a low heat add some olive oil and toasts and turning occasionally until golden.
Remove from the heat and add a good drizzle of honey.
Finely slice the chilli and mango and add to the salad bowl.
Tip the honey toasted cashews over the top.
Dress with lugs of soy sauce, sesame oil, and extra virgin olive oil and the juice of the lemon/lime.
Toss to combine with your hands.
Decorate with saved coriander sprigs.
Crunchy fresh and delicious.