Mango and avocado salad with grilled chicory

Ingredients for 2 servings:

• 1 mango(s), ripe
• 1 avocado(s), ripe
• 1 large shallot(s)
• some coriander or parsley
• 50 g sunflower seeds
• ½ tsp brown sugar
• 1 tbsp water, hot
• 1 tbsp apple cider vinegar
• some salt and pepper
• some chili flakes
• 2 heads of chicory
• some olive oil
• 4 tbsp white wine or vegetable stock
• 4 tbsp orange juice, freshly squeezed
• 80 g Parmesan, shaved
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

For the salad, preheat the oven to 160°C fan/convection oven and line a baking tray with baking paper. Mix hot water and brown sugar with the sunflower seeds and roast on the baking tray for approx. 8 minutes, then let cool. In the meantime, dice the mango, avocado and shallot and mix together. Roughly chop the coriander and mix into the salad with apple cider vinegar, salt, chili flakes and pepper. Garnish with caramelized sunflower seeds. For the chicory, heat a tablespoon of olive oil in a grill pan, halve the chicory lengthwise and add it to the pan cut-side down. After approx. 4-5 minutes, turn the chicory over, deglaze with white wine and orange juice and cook for a further 4-5 minutes over medium heat. Season with salt and pepper, drape over the salad while still warm and garnish with shaved Parmesan. You can also find the recipe here: https://www.lillyscupcakery.de/mango-avocado-salat-mit-gegrilltem-chicore?rq=Mango%20avocado