Mango salad with popcorn

Step 1/6

• 25 g popping corn
• ½ tsp chili powder
• salt

• large sauce pan with lid

To make the spicy popcorn, heat vegetable oil, then add popping corn and allow to pop on medium heat with a closed lid. When finished, season the popcorn as desired with chili powder and salt.

Step 2/6

• 25 g pine nuts
• 200 g mixed curly leaf lettuce

• salad spinner (optional)
• small frying pan

Roast pine nuts in a pan until golden. In the meantime, wash and dry the mixed curly leaf lettuce. For best results, use a salad spinner.

Step 3/6

• ½ mango

• cutting board
• knife

Now, peel the mango and carefully cut the flesh from the stone. Next, slice the two large sides of the fruit into fine strips.

Step 4/6

Place the mango slices decoratively on plate.

Step 5/6

• 50 ml vegetable stock
• ½ tbsp white wine vinegar
• 1 tbsp vegetable oil
• ½ tsp chili powder
• ½ tsp sugar
• salt
• pepper

• hand blender
• tall container

For the dressing, puree the rest of the mango, vegetable stock, white wine vinegar, vegetable oil, half of the chili powder, sugar, and salt and pepper with a hand blender.

Step 6/6

Place the salad on the four plates, drizzle with the dressing, and finally add the toasted pine nuts and spicy popcorn on top.

Enjoy your meal!