Creamy mango and vegetable salad

1. 

carrots 5.25 oz (150 g) • radish 5.25 oz (150 g)

Peel a carrot, wash it and grate finely. Clean radishes and grate them coarsely.

2. 

leek 10.5 oz (300 g) • spring onion 1.75 oz (50 g)

Peel and wash leek and spring onion. Cut the leek lengthwise and slice it finely. Cut spring onion into thin rounds. Add them to carrot.

3. 

mango 10.5 oz (300 g) • corn sterilized 8.75 oz (250 g)

Peel mango, cut out the pit and cut it into small pieces. Add it to salad together with drained sweet corn and mix.

4. 

yoghurt natural 7 oz (200 g) • light mayonnaise 5.25 oz (150 g) • salt 0.5 tsp • ground black pepper 0.5 tsp

At the end mix in yoghurt, mayonnaise, a pinch of salt and ground black pepper.

5. 

Let the salad rest for at least 6 - 8 hours to combine all the tastes. Gently stir before serving.