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Mango and tomato salad

updated

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Ingredients for 4 servings:

  • 2 mangoes
  • 400 g cherry tomatoes
  • 1 bunch of spring onions
  • 1 tsp chili flakes
  • 1 lime(s)
  • 2 tsp honey
  • 1 tbsp oil
  • 1 pinch(s) of salt and pepper
  • 1 pinch(s) sweet paprika powder
  • Basil, fresh
  • 4 slices of farmhouse bread
  • 2 portions of goat’s cheese, 60 g each
  • Honey
  • Thyme

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

with goat cheese crostini

Peel the mango and cut into bite-sized pieces, halve the tomatoes, and finely slice the onions. Place everything in a bowl. Wash the lime in hot water, zest some of the lime, and squeeze the juice from half of it. Mix with the oil, paprika, chili, and honey, and drizzle the dressing over the salad. Season with salt and pepper and scatter basil leaves on top. Toast the bread. Spread the goat cheese on top. Drizzle with a little honey and sprinkle with thyme. Briefly bake in the oven using the grill function.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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