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If you are able to, then eating fresh from your garden is always the best option so you know what is in your food, if not then I recommend buying fresh, high quality product direct from the grower at a farmer’s market. Choosing spray free or organic helps retain nutrients for added benefits. Perfect for the hot summer nights we are having, this recipe can be altered to use whatever ingredients you have available.
Serves 2
280g duck breast, oven roasted until nearly cooked, rest/cool and slice. Alternatives include pork, chicken or prawns.
1 mango, peeled, sliced or cubed
¼ cup almond flakes
For the salad, mix together:
¼ cabbage, finely sliced
¼ lettuce, finely shredded
1 large carrot, grated or shredded
½ cucumber, julienned
100g bean sprouts
3 sprigs coriander, chopped
1 red or spring onion, finely sliced
Dressing, shake together in jar:
¼ cup white wine vinegar
¼ cup castor sugar
2 Tbsp sesame oil
¼ cup olive oil
1 Tbsp soya sauce
1 Tbsp fresh ginger, grated
1 clove garlic, crushed garlic
Method: Prepare salad and dress when ready to eat. Top with duck, mango and almond flakes. Season and top with chutney or relish – I use plum chutney. Leftover dressing can be refrigerated.
