Calories 279 per portion
Fat 21g (7.8g sat) per portion
Suitable for vegetarians

Ingredients

• 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

Instructions

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.