Boar fish, taro, mango and spinach salad

Boar fish, taro, mango and spinach salad. Photo / Babiche Martens

Serves 4

1 small taro
Vegetable or rice bran oil
3 fillets of boar fish
Salt and pepper
1 mango
4 handfuls of spinach leaves

Dressing
100g yoghurt
1 clove garlic, crushed
1 tsp mint, chopped
1 tsp coriander, chopped
1/2 tsp caster sugar
1/2 tsp smoked kelp
Salt to taste

1 Preheat oven to 200C. Peel the taro and slice thinly. Toss with oil, season and bake for 30 minutes or until crisp.

2 Heat a pan and when hot add 2 Tbs oil. Add the fillets, season then cook for two to three minutes on each side, depending on thickness. Let cool.

3 Peel the mango, remove the stone the slice the flesh. Combine the dressing ingredients. Arrange the salad then drizzle over the dressing.