Arugula lamb's lettuce on a mango sun

Ingredients for 2 servings:

• 2 handfuls of arugula
• 2 handfuls of lamb’s lettuce
• ½ mango(s)
• 1 red bell pepper(s)
• 200 g cherry tomatoes
• 200 g feta cheese
• n. B. herbs, Italian
• 20 ml vinegar, cherry-almond cream-
• 100 ml rapeseed oil
• 50 ml white wine
• 20 ml white wine vinegar
• 20 ml Balsamic vinegar, white
• 1 tsp mustard
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

with baked feta

Halve the feta and slice each half again. Place 100g of feta on a sheet of aluminum foil, sprinkle with Italian herbs, and seal the foil tightly, ideally to form a small pocket. Bake the feta-filled pockets in the oven at 180°C for 10 minutes. Wash the arugula and lamb’s lettuce, spin dry, and place in a bowl. Add the washed, seeded, and sliced ​​bell pepper. Peel the mango, slice into strips, and set aside. Wash and halve the tomatoes, and set aside. For the dressing, place all the ingredients in a bowl and blend until well combined. Add the dressing to the bowl with the lettuce and bell pepper and mix. Now it’s time to serve. Place the lettuce in the middle of the plate, top with the tomatoes, and arrange the mango around the lettuce to form a sunburst. Finally, remove the feta from the oven and place it on top of the lettuce.