Sweet and spicy lamb's lettuce with mango and pineapple

Ingredients for 2 servings:

• 125 g lamb’s lettuce
• 2 small mangoes
• 1 pineapple
• 2 tbsp agave syrup
• ½ bergamot(s), juice
• ½ tsp salt
• 1 tsp black pepper, ground
• 2 pinches of chili powder
• 2 tbsp olive oil

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Total time approx. 40 minutes

vegan

Drain the washed lamb’s lettuce. Peel the mangoes with a vegetable peeler and then use a sharp knife to cut the fruit into strips and then into cubes. Remove the outer parts of the pineapple with a knife and then cut around the core and cut into pieces. Place the mangoes and pineapple in salad bowls. For the vinaigrette, squeeze half a bergamot and mix the juice along with all the other ingredients in a separate bowl. Mix well and let stand for a while (15 minutes) so that the vinaigrette can absorb the fruit. Just before serving, stir in the lamb’s lettuce. If nothing else is being eaten with it, this is for 2 people; as a side dish, the salad is enough for up to 6 people.