Venison Burger with Mango, Green Pepper and Lime Salsa

Cook 4 burgers according to the cooking guidelines. While they are cooking, make the salsa. Halve 1 large ripe mango by slicing off the sides close to the stone. Peel off the skin with a potato peeler and cut into small dice. Mix with 1/2 finely chopped red onion, 1 green pepper, halved seeded and finely diced, 1/2 small fresh red chilli, halved seeded and very finely chopped and 3 tablespoons chopped fresh coriander. Mix the finely grated zest and juice of 1 lime, 2 tablespoons rapeseed oil and season to taste with salt and freshly ground black pepper. Lightly toast four burger thins (Kingsmill). Pile some baby kale (or other salad leaf) on each thin base, top with a burger and spoon a generous amount of salsa on top.