“Her breath is like honey spiced with cloves
Her mouth delicious as a ripened mango…”

From a 12th century Indian poem, quoted in Isabel Allende’s Aphrodite, A Memoir of the Senses

I first invented this salad because I wanted something fruity and fresh to follow the Turbot with Truffled Mash which I was serving.

It was such a hit that I find I slot it in to all sorts of other menus.

Recipe for mango and lambs’ lettuce salad

Serves 2

Ingredients

• 100g/4 oz lambs’ lettuce
• 1 small mango
• 1 tbsp thick balsamic vinegar (I use Belazu…or Burren Balsamic’s incredible gold leaf condiment)
• 3 tbsp walnut oil
• 1 tsp smoked salt
• a few grinds of Indonesian long pepper
• 100g/3 oz/¾ cup cashew nuts – optional

Method

1. Put the lambs’ lettuce into a wooden salad bowl.
2. Peel and chop the mango (go here to see how) and put on top.
3. Sprinkle over the cashew nuts if you are using.
4. Mix the dressing with the remaining ingredients.
5. Dress and serve.