Friday, 8 July 2016

Mango and Boysenberry Salad

An impromptu barbecue with friends inspired this salad.

We were enjoying a summers evening in Bath, just sat in the garden, when our neighbours appeared carrying a new bottle of single malt whiskey - they thought we should sample it - and I thought that was a very good idea - it's rude to say no! Well, one shot lead to another, the evening was warm and lazy, so a pooling of ingredients for a barbecue seemed like the next logical step .......

We had some duck breasts, they some chicken, so a salad with mango was a perfect choice to compliment both. (............there was also sausages, burgers, shop bought coleslaws and loads of crisps but I'm not going to mention that side of the evening!! The duck breast, chicken and mango makes it all sound a much more sophisticated event!)

So I went and routed through the fridge for ingredients for a salad - a bag of baby spinach, along with a bag of mixed salad leaves, a mango and a punnet of boysenberries (or they may have been just very large blackberries - but I'm sticking with boysenberries because I like the name...) with a simple salad dressing it was perfect.

Recipe - enough for 4 or 6

1 bag of baby spinach leaves
1 bag of mixed salad
1 mango
1 punnet of boysenberries or blackberries
Juice of an orange
1 tablespoon olive oil
1 teaspoon dijon mustard
1 teaspoon runny honey
pinch chilli flakes
salt and loads of freshly ground black pepper.

Wash your salad leaves, spin or shake all the moisture away and then tip them into a large serving bowl. Gently combine the leaves together so you evenly distribute the spinach. Peel and slice your mango and add to the salad leaves. Pick though and brush off any little bugs and bits from the boysenberries - you can give them a little rinse in cold water, if you with but do it gently and don't leave them in the water or they will go all mushy! Once the fruit is clean add them to the bowl as well.

Next make up your dressing. Grab a screw to jar and add the olive oil, orange juice, chilli flakes, runny honey and mustard. Put on the lid and shake until all has mixed. Taste and add a little salt and loads of black pepper. I love black pepper on mango!

Shake the jar again before adding to the salad. Don't add the dressing too early - sometimes the baby spinach leaves can go a little slimy with citrus based dressings I think it has something to do with the acidity.

I've made this salad since and added thin rings of red onion and a handful of pecan nuts which worked really well.......

Have a great weekend - I hope you get time to barbecue.....
Love Lizx

 Mango and Boysenberry Salad