This combination of flavours has to be my all time favourite summer salad and is very popular amongst my family and friends. The best part? It's really super easy to make!
Toast some pine nuts in a fry pan with a little oil. Watch them carefully - they go from nicely toasted to burnt very quickly. When they start to smell fragrant, toss them around to brown both sides. Remove from heat when cooked and allow them to cool on a plate.
Slice a mango, wash spinach leaves, tear up mint leaves, chop up a capsicum and combine with the pine nuts. add some cracked pepper and a drizzle of olive oil and toss. The flavours of the fruit and vegies are so strong, a potent dressing isn't needed.
Don't feel obliged to stay with just these ingredients - depending on what is in the fridge, I may add extras - spring onions, avocado, cucumber and sundried tomatoes have all made guest appearances to the salad.
The mango and mint hit is so refreshing and summery, it is great with barbeques and grilled fish or meats.
Toast some pine nuts in a fry pan with a little oil. Watch them carefully - they go from nicely toasted to burnt very quickly. When they start to smell fragrant, toss them around to brown both sides. Remove from heat when cooked and allow them to cool on a plate.
Slice a mango, wash spinach leaves, tear up mint leaves, chop up a capsicum and combine with the pine nuts. add some cracked pepper and a drizzle of olive oil and toss. The flavours of the fruit and vegies are so strong, a potent dressing isn't needed.
Don't feel obliged to stay with just these ingredients - depending on what is in the fridge, I may add extras - spring onions, avocado, cucumber and sundried tomatoes have all made guest appearances to the salad.
The mango and mint hit is so refreshing and summery, it is great with barbeques and grilled fish or meats.
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