RECIPE SERVES 4
200 g DORBLU GRAND NOIR
1 ripe mango
1 courgette (100 g)
2 cm fresh root ginger
1 tsp rapeseed oil
2–3 tbsp cashew nuts (roasted and salted)
3–4 Thai basil stems
Dice the mango and courgette. Peel and grate the ginger. Deseed and chop the chili. Stew with the diced courgette in the rapeseed oil for 3 minutes and season with salt, pepper and nutmeg. Add the diced mango, stir and remove from the heat. Leave to cool.
Garnish the mango and courgette ragout with 2–3 tbsp. coarsely chopped cashew nuts and Thai basil leaves.
Cut the DORBLU GRAND NOIR into strips and serve with the ragout.
Coriander can be used instead of Thai basil. Its strong, lemony aroma gives it a perfect flavour.