Turn Over a New Leaf

21 June 2018

“Salad” doesn’t have to be the most boring, dreaded part of lunch. We’ve found a great way to keep salad nutritious AND delicious. The trick? Combine sweet, salty, spicy and crunchy ingredients to tickle your taste buds. The pepperiness of arugula, the earthiness of walnut, the explosion of chilli in our succulent dried mangos. That’s what we call a trifecta of flavor. Try our scrumptious “Arugula with Chilli Mango” recipe at your next party, and watch your guests swoon over salad.


Make your dressing by whisking olive oil, lemon juice, and honey. Add salt and pepper to taste. When you’re ready to go live, add the dressing to chopped arugula and add our sliced chilli mangos for the perfect spicy kick. Take your warm walnuts and add as a garnish. If you feel a cheat day coming, add the cheese. And voila, a unique masterpiece has been served.


  • 150 gm of chopped, raw arugula

  • Natch dried chilli mango thinly sliced (1 cm)

  • 1/3 cup walnuts chopped

  • 1/3 cup extra virgin olive oil

  • 3 tbsp lemon juice

  • 1 tsp honey

  • Kosher salt

  • Ground black pepper

  • A handful of crumbled blue cheese (optional)

Natch tips:

Always toast your nuts! It intensifies the flavour of the nut, so think more caramel earthiness and less bitter sourness. Careful not to burn them - they’re ready when they have a light golden hue, 5 minutes tops.

Let your salad plates chill out in the fridge before your meal. 20 minutes should do it (or if you’re lazy pop them in the freezer for five). Your greens will stay cool and crisp on those frosty plates, even on a warm summer day.