Papaya, beansprout and mangetout salad – pregnancy recipe

  • Serves 2

Fresh, juicy, crunchy salad that packs a healthy punch of vitamins C and E, and fibre

  • 175g mange tout
  • 175g beansprouts (do follow the recipe and cook them; they shouldn’t be eaten raw in pregnancy)
  • 1 papaya, peeled, deseeded and cut into cubes
  • juice of 1 lime
  • 25g unsalted peanuts
  • small handful of basil leaves, torn
  • small handful of mint leaves, torn


  • Step 1

    Heat a large frying pan over a high heat. Add the mange tout, beansprouts and 1 tbsp water, and cook for 2-3 minutes.

  • Step 2

    Remove from the heat and toss in the papaya and lime juice. Serve scattered with the peanuts and herbs.