Swede and mango salad

Ingredients for 6 servings:

• 400 g swede(s)
• 4 spring onions, alternatively leek
• 2 onions, red
• 1 mango(s), ripe
• 5 tbsp lemon juice
• 100 ml rapeseed oil
• 20 g pumpkin seeds
• 200 g sheep’s cheese
• 1 pot of basil
• salt and pepper
• Agave syrup

Instructions

Working time approx. 35 minutes; Rest time approx. 20 minutes; Total time approx. 55 minutes

sophisticated, simple, super delicious

Peel the swedes, first cut into 1/2 cm thick slices and then into thin, approximately 4 cm long sticks. Cook the swede sticks in boiling salted water for 2-3 minutes, then rinse and drain well. Trim the spring onions and slice the white and light green parts into thin, diagonal rings. Peel the red onions and cut into strips. Peel the mango, cut the flesh into thin slices, then cut into 1/2 cm diamonds. Mix a marinade from lemon juice, salt, pepper, agave syrup, and oil. Mix the swede sticks with the marinade and let it stand for at least 20 minutes (the longer the better). Roast the pumpkin seeds in a pan. Roughly crumble the feta cheese. Pick the basil leaves and add 2/3 of them to the swede sticks along with half of the pumpkin seeds, the spring onions, onion strips, and mango diamonds, and mix gently. Arrange the salad decoratively on a platter. Sprinkle the feta cheese around the salad and sprinkle with the remaining basil leaves and pumpkin seeds.