Zesty mango and avocado salad

1. Cut the mango into two halves along the stone. Score each half into squares without cutting through the skin. Turn out the halves with your thumb and slice off the cubes.
2. Make a cut in the avocados around the stone. Twist the two halves apart. Remove the stone, scoop the flesh out of the skin with a spoon and cut into cubes.
3. Cut the cucumber into small cubes and finely slice the red onion.
4. Put the salad ingredients in a bowl and divide the mango, avocado, cucumber and red onion over the top.
5. Heat a dry frying pan and roast the pine nuts on medium heat in about 3 minutes until golden brown. Cool on a plate.
6. Squeeze the lime over the salad. Add the olive oil, salt, pepper and chilli flakes and mix through the salad. Garnish the salad with the pine nuts.

Enjoy!