Watercress salad with mango marinade

Name: Watercress salad with mango marinade
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g white asparagus; 7-10 Tbsp Salt; 500 g Tomatoes; 2 Federation Watercress (approx. 200 g each); 1 Baguette roll; 250 g Goat cheese; 4 TABLESPOONS Garlic oil; 7-10 Tbsp black pepper from the mill; 1 Mango; 1 Onion; 6 TABLESPOONS Fruit vinegar; 1 go. tablespoons of brown sugar; 3 TABLESPOONS Oil; 7-10 Tbsp Curry; 7-10 Tbsp Capuchin flowers

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g white asparagus
7-10 Tbsp Salt
500 g Tomatoes
2 Federation Watercress (approx. 200 g each)
1 Baguette roll
250 g Goat cheese
4 TABLESPOONS Garlic oil
7-10 Tbsp black pepper from the mill
1 Mango
1 Onion
6 TABLESPOONS Fruit vinegar
1 go. tablespoons of brown sugar
3 TABLESPOONS Oil
7-10 Tbsp Curry
7-10 Tbsp Capuchin flowers

Directions

1
Wash and peel the asparagus, cut off the woody ends briefly. Cut asparagus in half lengthwise and crosswise. Cook in boiling salted water for about 5 minutes, drain. Wash, clean and slice the tomatoes.
2
Clean and wash the cress. Cut bread into very thin slices and roast in a toaster. Cut cheese into thalers and place on a baking tray. Sprinkle with garlic oil, sprinkle with pepper. Gratinate under the hot grill for about 3 minutes.
3
Arrange prepared salad ingredients in layers. Add cheese. Peel the mango, cut the flesh off the stone and dice very finely. Peel and finely dice the onion. Cook vinegar, diced onion and sugar for 3-5 minutes over high heat, remove from heat.
4
Stir in mango and oil. Season to taste with salt, pepper and curry. Pour over the salad. Serve garnished with capuchin flowers.