INGREDIENTS

– 1 mango

– 3 birds eye chilli’s

– juice of 2 limes

– 1 red pepper

– 2 cloves of garlic

– 2 whole peeled tomatoes

– 3 tablespoons of cayenne pepper purée

– goats cheese

– bread crumbs

– cashew nuts

– Greek yoghurt

– 1 green chilli

Method:

– De-seed the red pepper.

– Coat red pepper, garlic cloves and tomatoes in oil and bake in oven at 180C until sufficiently browned.

– Toast the cashew nuts and roughly crush them.

– Cut the mango into small dice cubes, de-seed and de-spine the birds eye chilli’s, as well as chiffonading the chilli’s.

– Cut the goats cheese into 3-4 cm medallions, coat in oil, breadcrumbs and crushed toasted cashew nuts.

– Pan fry the goats cheese medallions until both sides are sufficiently golden in colour, then place in the oven at 180C for 4-5 minutes.

– Blend the baked red pepper, birds eye chilli’s and garlic cloves with 3 tablespoons of cayenne pepper purée.

– De-seed and de-spine the green chilli and blend it into the Greek yoghurt.

– Coat the mango and birds eye chilli’s in the lime juice and season with some black pepper.