Mango and Fennel Salad

The solution of hungry tummies on hot summer nights.

---

Well hello there. I’m finally back and easing into things. Jeepers am I ever easing. It’s been a while, longer than I anticipated. Longer than I envisaged, but here we are.

---

I’m not a fan of hot weather. That may surprise some who know I lived in Darwin for four years, there’s not much hotter than the far north in Australia. This year’s summer has been consistently hot. The summers of my childhood but then I was 40 plus years younger and living with a backyard pool. Long lazy summers spent in bathers, splashing in cool shaded water, playing with floatie toys, making whirlpools, and chatting and dreaming with pals. Hot afternoons lazing on a towel on the lawn in the shade of the trampoline whilst eating icy poles were the norm over the long six week summer break, the days feeling endless until school returned.

In later years as a young adult the break, shortened by adult responsibilities, but still treasured time embracing the sun and fun that brought, visits to the beach, camping by rivers and warm nights.

Then back to the rhythm of a summer punctuated by school holidays as a parent myself. Tools down after the festive buzz of Christmas where again days are spent hot and sweaty salved by diving, splashing, bouncing and bobbing in cool water of gently flowing rivers, gentle waves of crowded beaches and local pools. No longer laying about on a towel cooling down with icy treats, now as a mum my summer holidays were spent packing picnics, constructing sandwiches, dolling out the frozen sweets and enjoying the freedom from routine, early mornings and life’s treadmill. I was the weird mum I think. I loved the long summer holidays and all the freedom they afforded us. They gave us time with our family without the normal rush of everyday life and the weather to get out and about and have fun together. Sleep ins with lazy pancake breckies and spontaneous trips to the local pool always followed camping holidays with fishing, barbecues by cool rivers and falling into bed happily tired lulled by the hum of cicadas.

Then life moves and shifts again. The kids grow and holiday over summer with their mates making memories like your own treasured ones of youth and ones you hoped you inspired them to go off and make for themselves, giving themselves happy summer reminiscences. And your own summer habits change and evolve too…as does your tolerance for the hot hazy days of summer.

Normally we still go off chasing time outdoors and fresh air, camping in the bush or by the sea, back to holidaying with our friends also empty nesters. Still flowing with the rhythm of the days not tied to any routines or responsibilities, still floating in cool water, enjoying gentle breezes in the shade and dining with rumbles of our tummies not the clock. This year however another shift. Gloriously, both boys were home with their girls. There was lots of joy, lots of delicious dinners together, a few breakfasts, coffees, dining outdoors at dusk and social happy times. Then they had to return to their lives, January came and the hot sun has stayed.

Aside from one weekend away with friends, there’s been no ocean swims, river camps or lazy days. There has been days here and there at my desk working on some projects, hubby straight back to work after the festive season and quiet days. A strange feeling really, one when it feels like we should still be lolling about meandering through a restful January but with the absence of all the usual markers of our summers a sense that normal life should resume. Guilt at the urge to loll perhaps.

One marker has remained, hot, sunny, dry days. Maybe I feel more reflective this summer without our regular summer activities or maybe it’s the sense of the weather reminding me of days of old. It’s been a hot summer, one where the temperature climbs to eye watering highs, often with the addition of humidity reminiscent of the tropical north. One that grinds you to a halt. Days that would have normally been spent with all our favourite summer activities have been spent at home, blinds drawn, air conditioning on, ceiling fans creating the breeze normally meandering from flowing waters and appetite dictating the terms.

I’m not one who’s appetite is dampened by hot weather rather I think my hankerings are dictated by the prevaling temperatures. This last week we’ve been laid low amid the most severe heat wave of the season so far. Temperatures soared to levels in the high 30’s to low 40’s (100f or thereabouts) slowing us down like tropical island dwellers. You know the style, ‘island time’ it’s known as in palm fringed landscapes, where we walk with a slower gait, we take our time fulfilling responsibilities, we act with a gentleness we don’t afford ourselves in more temperate times and we seek lighter fresher meals.

Reluctant to head to the shops for supplies, still hungry and seeking summery freshness my mind turned to what we have for dinner that would tick all three boxes and not require an oven or stove turned on. A mango ready for eating, a plump fennel bulb, some leftover cabbage and pots of abundant herbs waving in the hot breeze in their pots in my view through the window, my canvas so to speak, all stared me down. Bright herbs, crunchy fennel and sweet freshness from the mango was the perfect plate mate for some BBQ’ed pork and a satisfying salve for a summer appetite of quick, light and tasty requiring little energy but still packing a big flavour punch.

Ingredients:

Dressing:

2 tsp rice vinegar

3 tsp sesame oil

1 Tb mirin

Pinch of salt

¼ white sugar

1 tsp grated ginger

In a large bowl whisk dressing ingredients together and set aside

Salad:

1 fennel bulb finely sliced *

¼ cabbage finely sliced **

½ Spanish onion finely sliced and rinsed in cold water. This softens the flavour.

Chilli finely sliced to taste. I use half a long one (cayenne) seeds removed.

1 mango finely sliced***

2 tsp mint leaves finely shredded and a few extra leaves for garnish as photographed.

Roasted sesame seeds to taste. You can buy these pre roasted or roast yourself in a dry fry pan for a few moments until fragrant over a med-low heat. Remove from pan to a plate to cool as soon as lightly browned and fragrant.

Method:

After slicing your fennel place in the bowl with dressing and toss thoroughly to coat the fennel and prevent it oxidising while you work. Set aside. Continue preparing the remainder of the ingredients. Once the rest of your ingredients are prepared toss everything except the mango in the bowl with the fennel. Spread on your platter, arrange half your mango slices on the salad and gently fold through with your hands. Add remaining mango slices on top. Sprinkle salad with flourish of sesame seeds and serve immediately.

*You can prepare your fennel and cabbage by hand, on a mandolin or with a food processor. If it’s super hot outside that processor will be the path of least resistance and energy.

**Cos (romaine) or iceberg lettuce make a nice substitute for cabbage as we’re after crunch.

*** To prepare your mango cut a cheek off the fruit. Slip a desert spoon under the skin and lever the cheek out of the skin. Place flat side down on your board and thinly slice.

---

Finds and Forays:

Reading ~ Sandwich all the middle aged woman feels.

The Condiment Book, a brilliant little condiment bible for the lovers of one the kitchen’s essential elements.

Cooking and Eating ~ Staying on tropical theme, because even in hot weather it’s always a good time for cake, this Mango Cake.

Everything, except the black pudding from Rick Stein’s gorgeous new series and book Food Stories.

Enjoy the rest of your week friends and stay cool.

S x