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A tangy yet fruity salad with the distinctive taste of Stilton.

Preparation time 10 minutes
Calories per portion 279 Kcal
Fat per portion 21g of which saturated 7.8g
Serves 4
Suitable for vegetarians

Raspberry vinegar 6 tbsp
Olive oil 4 tbsp
Dijon mustard 1 tsp
Caster sugar 1 tsp
Salt and freshly ground black pepper
Raspberries 250g (9oz)
Mango 1 peeled, stoned and cubed
Stilton cheese 110g (4oz), cubed
Salad leaves 150g bag

1 To make the dressing, pour the raspberry vinegar and olive oil into a bowl and add the mustard, sugar and seasoning. Whisk the dressing to mix together the ingredients.

2 Add half the raspberries to the bowl and use a fork to mash them slightly into the dressing. Stir the mango and cheese into the dressing.

3 Divide the salad leaves between four plates. Spoon over the mango and cheese and scatter over the remaining raspberries, drizzling over any remaining dressing

4 Serve immediately with some crusty bread to mop up the dressing.

Cook’s tip
If possible, choose a bag of salad that contains some shredded beetroot as the deep red colour looks good with the red raspberries and orange mango.

Recipe taken from Just One Pot.

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