Mango, shrimp and jalapeno brine salad

mango_shrimp_jalapeno_brine_salad.md

Ingredients

• 200g mango, diced
• 1 avocado, diced
• 1/2 cucumber, deseeded, diced
• 1/2 red onion, thinly sliced
• 150g cooked shrimp
• 1 tin chickpeas, drained
• 1 tbsp cornflour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 2 large handfulls cilantro, chopped

Dressing

• 2 tbsp jalapeño brine
• juice of 1 lime
• 1 tsp honey
• 1 tsp dijon mustard

Method

1. Toss chickpeas with cornflour, smoked paprika, garlic and a pinch of salt. Drizzle a little olive oil and stir to combine.
2. Roast at 210c fan.
3. While the chickpeas are roasting, prep the dressing, mixing together the ingredients above and adjusting to taste, adding more honey or lime juice to suit you.
4. Mix together all the salad base ingredients, tip in the crispy chickpeas and pour in the dressing. Toss to combine and serve.

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