Forest Feast Preda Mango 100g
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Product information
Suitable for vegetarians
Preparation and Usage
Chicken & Mango Buddha Bowl
Cut 2 large chicken fillets into strips, season & pan fry in a little olive oil. Add 80g of chopped Preda Mango, the juice of 1 lime & cook for a few more minutes. Arrange 100g of spinach in a large bowl, top with 100g of butternut squash spirals, 50g of shredded red cabbage, 250g of beetroot, some chickpeas and the warm chicken & mango. Mix a crushed garlic clove, 1 diced shallot, 1 tablespoon of mint & coriander, 15g Dijon mustard, 60ml white wine vinegar & 120ml of olive oil. Drizzle over the salad.
Recipes
Chicken & Mango Buddha Bowl
Cut 2 large chicken fillets into strips, season & pan fry in a little olive oil. Add 80g of chopped Preda Mango, the juice of 1 lime & cook for a few more minutes. Arrange 100g of spinach in a large bowl, top with 100g of butternut squash spirals, 50g of shredded red cabbage, 250g of beetroot, some chickpeas and the warm chicken & mango. Mix a crushed garlic clove, 1 diced shallot, 1 tablespoon of mint & coriander, 15g Dijon mustard, 60ml white wine vinegar & 120ml of olive oil. Drizzle over the salad.
Package Type
Other Information
Preda fair trade dried mango slices
Storage:
Store in a cool dry place.
Once opened, use within one week.
Brand
Dignity. Self Esteem. Fair Trade.
PREDA.org
Manufacturer
Unit 8 Carn Drive,
Portadown,
Co. Armagh,
BT63 5WJ.
Return To Address
Unit 8 Carn Drive,
Portadown,
Co. Armagh,
BT63 5WJ.
enquiries@forestfeast.com
Typical Values | Per 100g |
---|---|
Energy | 1408kJ/332kcal |
Fat | 0.5g |
Of which Saturates | 0.2g |
Carbohydrates | 82.0g |
Of which Sugars | 65.9g |
Fibre | 4.5g |
Protein | 2.2g |
Salt | <0.01g |
Ingredients
Allergen Information
Allergy Information
Dietary Information
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