Ingredients for 4 people:
2 medium onions
2 mangoes (approx. 400 g each)
1 tbsp olive oil
200 ml vegetable stock (from a jar)
3-4 tbsp white wine vinegar
2 tbsp brown sugar
Salt
Cayenne pepper
200 g lamb's lettuce
200 g fresh goat's cheese
1 small pomegranate
Preparation:
1. Peel the onions, chop finely. Rinse the mangoes, cut off 8 thin slices and cover with foil and put in a cool place. Peel the rest of the mangoes and cut the flesh from the fibrous core and dice.
2. Heat the oil in a saucepan. Sauté the onions in it. Add the mango cubes and sauté briefly. Deglaze with vegetable stock, add vinegar and sugar, bring to the boil and purée. Season to taste with salt and cayenne pepper and refrigerate.
3. In the meantime, carefully wash, clean and drain the lamb's lettuce. Cut the goat's cheese into pieces. Cut the pomegranate in half crosswise and tap out the seeds.
4. Arrange the lamb's lettuce and goat's cheese in portions with the mango dip. Top with with pomegranate seeds and chilled mango slices. Serve with fresh white bread.
Preparation time: approx. 35 minutes
Nutritional values per serving approx.:
Calories: 288
joules: 1205
Protein: 7,3 g
Fat: 13,2 g
Carbohydrates: 33.4 g
(FoodCentrale by ddp images)
