Slice the fennel, chicory and onion extremely finely then toss them together in a large salad bowl with the rocket.

Pour in the white wine vinegar and salt and pepper into a screw-top jar then screw the lid back on and shake well until the salt has dissolved.

Add the Dijon mustard into the jar and shake again until combined.

Add the honey and shake once more until combined.

Add the pureed mango and shake again. The mixture will be quite thick.

Pour in the olive oil and shake well.

Finally add the water to thin the dressing down a little and give a final good shake so everything has fully combined.

Drizzle the dressing over the salad until all the leaves are just coated, you probably won’t need all of it, saving some for another day.