For the dressing, combine the zest from 1 lime and all the lime juice with the remaining dressing ingredients. Season to taste with sea salt and black pepper. Transfer to a jug and set aside.

Slice the cheeks from the mango and finely slice each one into lengths, removing the skin.

Deseed and cut the cucumber into cubes. Peel the pineapple and cut into 1cm cubes.

Mix the mango, sliced radishes, cucumber, pineapple and spinach in a salad bowl.

Preheat the oven to 200°C. Place the peanuts on a tray and toast for about 10 minutes. Set aside.

Add the oil to a frying pan and sauté the tofu. Fry for about 10 minutes, or until deep golden on all sides.

Remove and leave to drain on kitchen paper, then scatter on top of the fruit.

Drizzle over the dressing and top with the toasted peanuts and sprigs of mint.