Ingredients

• 1 mango
• peeled
• stone removed
• flesh diced
• 1 red onion
• chopped
• 1 cooked corn on the cob
• kernels removed
• 1 lime
• juice only
• handful fresh coriander
• chopped
• dash mango and pineapple hot sauce (or chilli sauce of your choice)
• 55g/2oz mayonnaise
• 1 tsp spicy bourbon barbecue sauce
• or to taste
• lime wedge
• for squeezing
• 210g tin chickpeas
• drained and rinsed
• 150g/5½oz ready-made falafel mix
• large handful fresh spinach
• 3 garlic cloves
• peeled
• 100g/3½oz feta
• cut into 12 cubes
• 150g/5½oz plain flour
• 50–75ml/2–2 ½fl oz spicy bourbon barbecue sauce
• to taste
• 1 heaped tbsp jerk seasoning
• 1 tsp baking powder or bicarbonate of soda
• 200ml/7fl oz sparkling water
• 1 small cauliflower
• broken into small florets
• 55g/2oz butter
• melted
• spicy bourbon barbecue sauce
• to taste
• 100g/3½oz halloumi
• cut into chunky strips
• 55g/2oz plain flour
• 3-4 tsp jerk seasoning
• salt and freshly ground black pepper

Directions

• For the mango salsa
• place all of the ingredients in a bowl and stir to combine. Set aside until ready to serve.
• For the spicy mayonnaise
• place all of the ingredients in a small bowl
• squeeze over the lime wedge and stir to combine. Set aside until ready to serve.
• Preheat a deep fat fryer to 180C/350F. CAUTION: hot oil can be dangerous. Do not leave unattended. You will need to use the deep fat fryer for the next few steps so get all the ingredients ready.
• For the spinach
• feta and chickpea bites
• place all of the ingredients
• except the feta
• in a food processor and blend to make a thick paste
• adding a little water if necessary. Shape the mixture around the cubes of feta and roll into small balls. Deep-fry for 3 minutes
• or until golden-brown and crisp. Keep warm in a low oven until ready to serve.
• For the cauliflower hot wings
• place the flour
• bourbon sauce
• jerk seasoning and baking powder in a bowl and mix to combine. Add enough of the sparkling water to make a thick batter. Coat the cauliflower florets in the batter and deep-fry for 3–4 minutes
• or until golden-brown. For the wing sauce
• mix the butter and sauce together and brush over the fried cauliflower. Put any leftover sauce in a small bowl for dipping.
• For the halloumi fries
• pat the halloumi dry with kitchen paper. Mix the flour and jerk seasoning together and season with salt and pepper. Dust the halloumi in the flour mixture and then deep-fry for 2 minutes
• or until just golden.
• To serve
• arrange the salsa
• mayonnaise
• spinach bites
• cauliflower wings and halloumi fries on a serving plate or platter
• with any remaining wing sauce alongside.