Contents
show
Ingredients
For dressing:
- 1 Mango, ripe
- 3 small Onions, red ones
- 1 medium sized Clove of garlic
- 2 tbsp Red wine vinegar
- 2 tbsp Orange juice
- 1 tsp Chicken broth, grainy
- 2 Pinches Black pepper from the mill
- 1 pinch Nutmeg, freshly grated
- 1 tsp Savory, fresh, frozen or dried
- 1 pinch White sugar
- 4 tbsp Extra virgin olive oil
- Mung bean seedlings, fresh
- Carrot threads
- Dill, fresher
- Flowers and leaves
Instructions
- Wash the runner beans and the mung bean seedlings. Cut the fresh runner beans at both ends, peel off the threads and cut into 4 cm pieces like frozen goods. Wash and peel the mango and fillet the stone. Cut the large fillets lengthways into 3 pieces. Leave the smaller ones.
- Cap the small, red onions and the clove of garlic at both ends, peel and cut into very small pieces.
- Mix the ingredients for the dressing, but do not homogenize (ala James Bond, stirred and not shaken).
- Wash the mung beans and cut two pinches of threads from a washed and peeled carrot.
- Boil the green bean pieces for 3 minutes in enough salted water, strain and rinse. Put in a bowl, add the dressing and mix everything well. Leave on for about 10 minutes. Then divide into the serving bowls, garnish and serve.