Well thanks a lot Britain, now I can’t go live in France and become the world’s most famous pastry chef… Not that I was ever gonna do that but now I know I can’t, I’m bitterly disappointed. In all seriousness though, I’m gutted we voted to leave the EU, going against Steven Hawking can never be a good idea.
Anyway, lets not dwell and talk about another upsetting subject, fruit in salad. Personally, I think fruit belongs in cakes, on top of granola or in a nice decorative bowl so get your apples and raisins out of my salad please thank you.
“So why is mango okay?” I hear you ask.
Well, I guess it isn’t but seeing as the world has just ended lets live dangerously.
This recipe was actually inspired by some canapés I created for heat magazine earlier in the year. Basil leaves speared on cocktail sticks and sandwiched between a mini mozzarella ball, a mango chunk and rolled in dried chilli flakes, et voila! Posh pineapple cheese on a stick. They were utterly yum and thus inspired this cheeky recipe. Enjoy!
Mango Mozzarella Salad with Chilli & Lime
Serves 2 / less than 20 minutes
Juice of 1 lime
1 tbs extra virgin olive oil
1 small garlic clove crushed
Salt and pepper
1 mango chopped
Half a small red chilli deseeded
2 spring onions finely chopped
2 balls of mozzarella
1 handful of fresh coriander chopped
1 gem lettuce
Dried chilli flakes (optional garnish)
1. Mix the dressing ingredients together and put to one side.
2. Chop the mango, spring onions, fresh coriander, chilli and mix them together in a large bowl along with the dressing.
3. Wash and chop your lettuce and add to the other ingredients and mix well. Distribute the salad evenly on two plates
4. Drain your mozzarella balls, pull them apart and top each salad with one each. Season with salt and pepper and garnish with a few dried chilli flakes.