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Mango and Herb Salad with hibiscus Dressing and Clover Feta

Mango and Herb Salad with hibiscus Dressing and Clover Feta

Mango and Herb Salad with hibiscus Dressing and Clover Feta

Recipe: Daleen van der Merwe
Serves: 6 – 8   
Preparation: 15 minutes
Cooking: 10 min

INGREDIENTS

Hibiscus Dressing
1  cup water
2,5 cm piece of ginger, grated
2 sprigs of mint
1  cup sugar
3 – 4 hibiscus flowers, stem and stamen removed
½ c vinegar 

Salad
2 cups baby spinach
½ English cucumber, halved and sliced into half moons
1 small red sweet pepper, cored and thinly sliced 
4 ripe mangos, peeled and sliced 
1 shallot onion, halved and thinly sliced 
1 cup pomegranate seeds (optional)
2 rounds Clover Feta Cheese (plain), broken into large pieces
½ cup chopped fresh coriander leaves
½ cup chopped fresh mint
salt and pepper
½ tsp chilli flakes
mint leaves, to garnish

METHOD

Hibiscus syrup
Add the water and ginger to a small saucepan and bring it to a boil. Add the mint, sugar, and hibiscus flowers. Reduce the heat to simmer for about 10 minutes, or until the color from the hibiscus has transferred to the water. Stir in the vinegar. Strain the mixture into a jar and allow it to cool. 

Salad
In a large bowl combine the spinach, cucumber, red pepper, mangos, shallot, pomegranate seeds (if using), feta cheese and herbs. Season with salt, black pepper and chilli flakes. 
Pour some of the hibiscus syrup over and toss to combine. Taste and adjust seasoning.
Transfer the salad to a serving plate. Garnish with mint leaves and serve immediately.

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