With the warmth of summer, salads are de rigueur. Preparing a plate of mango summer rolls is a labour of love and its colourful prettiness and bite-sized explosion of deliciousness is like presenting a gift of food to your family and friends.

If you’d like to serve a casual lunch and forgo the final assemblage, present each veggie precut on platters with a bowl of water for the rice paper wrappers and a bowl of peanut butter dipping sauce, to give your family the joy of making their own.

Health benefits:

• Mangoes helps in digestion, promotes a healthy gut, boosts immunity, promotes eye health, lowers Cholesterol, clears the skin and aids weight loss.

MANGO SUMMER ROLLS

PB, V, DF, GF

rice paper wrappers

1 soft lettuce

1¼ cups (300 g) tempeh

1 red capsicum

1 carrot

1 cucumber

2 spring onions

1 avocado

1 mango

basil leaves

Thinly slice all the ingredients to about 6cm lengths. Soak one rice paper at a time for 30 seconds. Layer the lettuce, arranging a little of each vegetable, fruit and herb in the centre of the rice paper and place horizontally. Wrap filling, folding over the top, then left and right, keeping the filling in the centre, rolling delicately yet firmly. Makes 14. Cut each roll in half and if you wish, display on a serving platter with the coconut peanut sauce to serve.

PEANUT BUTTER SAUCE

200 ml. organic coconut milk

90g /1/3 cup peanut butter

3 tbsp maple syrup

pinch of sea salt

1 lime, juiced

Add all the ingredients to a saucepan except the lime juice. On a low heat, stir the ingredients and mix well. Cool and stir in the lime juice.