Bring on sum­mer

If man­goes are here then swim­suit sea­son’s right be­hind

Fraser Coast Chronicle - - TASTE - With Mag­gie Cooper Con­tact Mag­gie at mag­gies.col­umn@big­pond.com

SPRING has ar­rived, and with it is the thought of squeez­ing into last sum­mer’s swim­suit in a few weeks – never a good thing after a win­ter of com­fort food.

I’ve been hit­ting the health­ier meals for the past month and now man­goes are ap­pear­ing it will be so much eas­ier.

There’s noth­ing more lus­cious than a ripe mango; my favourite is the Kens­ing­ton Pride.

To­day’s salad is a de­li­cious, healthy side dish to go with grilled seafood or chicken, or you can toss some poached chicken through for a more ro­bust meal.

Mango and rocket salad

Serves 4

IN­GRE­DI­ENTS: ◗ 250g mixed salad leaves ◗ 1 cup rocket ◗ 1 ripe mango ◗ 1 ripe pome­gran­ate ◗ 1 small Span­ish onion, peeled and finely sliced ◗ 1 cup cherry toma­toes, halved

◗ 60ml ex­tra vir­gin olive oil ◗ 20ml white wine vine­gar ◗ 1 tbs honey ◗ 1 tsp Di­jon mus­tard ◗ salt and pep­per, to taste. METHOD: Com­bine leaves and wash thor­oughly; dry by pat­ting with a tea towel or use a salad spin­ner. Slice the cheeks from the mango and care­fully score the flesh in a criss-cross pat­tern with a sharp knife. Scoop the flesh out us­ing a large spoon.

Cut the pome­gran­ate in half and gen­tly re­lease the agrils (seeds) by peel­ing away the white pith. In a large serv­ing bowl, com­bine the salad leaves, mango, pome­gran­ate, onion and toma­toes.

In a small jar with a screw-top lid, com­bine the oil, vine­gar, honey and mus­tard. Place lid on jar and shake vig­or­ously un­til well com­bined. Sea­son to taste with salt and pep­per. Sprin­kle dress­ing on the salad and toss to coat, or serve dress­ing on the side.

Vari­a­tion: Toss a cup of poached chicken (or left­over roast chicken) through the salad be­fore serv­ing.

PHOTO: 123RF

This light, healthy salad com­bines a lot of vi­ta­min-packed good­ness, and it tastes great.

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