Press the spring roll skin in little moulds, like a muffin pan, and bake for 4 to 5 minutes in a 160 degrees pre-heated oven. Keep an eye on them they are very thin and bake fast.

Peel the green mango and cut thin slices from around the seed, place the slices flat and cut them in thin strips.
• Place the mango strips in a bowl with the carrot, radish, onions and garlic. Add the herbs and mix well.

Combine the lemon juice and olive oil in a large bowl and season with salt pepper and the palm sugar. Your dressing!

Remove the flesh from the ripe mango and blend smooth, the blender will not pick up all the solids, press therefore the flesh through a fine sieve after blending to get a smooth texture.

Divide the water cress into 4 small bundles and cut the stems to size. They should fit the size of the baskets when filled with the salad. A good way to hold the bundles together is tying them with a small rubber band.

Toss the salad with enough of the dressing to flavor, do not soak it and allow resting for 10 minutes.
• Do the same with the water cress bundles.
• Combine the balance of the dressing with the ripe mango puree.

To serve the salad

Pipe some mango dressing on individual plates, fill the baskets with the salad and top with the water cress bundles (rubber bands removed)
• Place the salad baskets on the plates, and garnish with the crushed pistachios or peanuts.