This time last week we were returning from a weekend in the sparkling city of Sevilla. Steeped in history, yet youthful in feel, it is a welcoming, warm and charismatic place to visit.
Seville offers some amazing culinary options with bodegas and tapas restaurants of varying degrees of formality lining the cobbled streets of the old town. Whilst there we sampled some amazing food, from modern tapas to a classic fine dining experience in the famous Alfonso 8th hotel. A real old treat.
Famous for its flamenco and its oranges, I managed to return with some dodgy dancing shoes for my daughter, marmalade and some orange infused oil. The latter of these inspired this wonderful fresh salad.
To make two generous salads or a large accompaniment for a meal for four, you need:
Mixed soft salad leaves
Half an orange chopped into small chunks
Half a large mango sliced thinly
Quarter of a small red onion finely chopped
Toasted pumpkin seeds for the top
Optional crumbled feta
For the dressing you need:
50ml orange infused oil. This will work well with olive oil, but add some orange peel into the dressing to bring out more orange flavour
1 tablespoon rice vinegar
2 tablespoons of greek yoghurt
Juice from half an orange (may need more once you have tasted at the end)
Around a tablespoon of fresh finely chopped mint
Salt and pepper to season
There is no real recipe here, but here’s the basic steps:
Prepare your salad in a bowl or plate. Layer the ingredients with leaves, fruit, then crumbled cheese (optional) and warm toasted nuts on top.
Mix all the dressing ingredients together and taste. You may need to tweak the flavours to your liking.
Pour the dressing generously over the salad and eat straight away.
I have procrastinated about making mango chutney for some time. I’m a massive fan, but when I look at recipes out there and see ‘1 kg of sugar’, I shudder a bit and shelve the thought for another time.
It was the mangos that led the way though. I found a greengrocer selling ripe mangos and felt I had to face up to it. So with a little experimentation, I have made my first, very lovely, honey sweetened mango chutney.
I like mango chutney with curry dishes, but I’m also partial to a generous helping on salads or with some pan fried fish. On this basis I’ve developed a mildly spiced but softly sweet chutney, one that compliments rather than over powers.
To make the chutney jar shown I used:
2 ripe mangoes
2 teaspoons of coconut oil (or your preferred oil)
½ teaspoon of coriander seeds
½ teaspoon of mustard seeds
1 teaspoon of cumin
1 medium onion
4 cloves of garlic
250 ml white wine vinegar
100 ml honey
How to do it:
First peel the mango and chop as much flesh from the fruit as you can. Put in a bowl, sprinkle with salt and cover in cling film overnight.
The next day sauté the onions in oil. Take your time over this, you want the onion really soft.
Pop the garlic into the oven whole to roast for 15 minutes. You can then just squeeze out what you need as a soft pulp. It’s perfect in this form for a chutney.
Add the garlic and spices, keep on the heat. If the onions and spices start to stick to the pan at the bottom just add a little water. You want to take up to ten minutes on steps 3 and 4 together.
Add the mango, honey and white wine vinegar, bring to the boil and then reduce the heat right down to a gentle simmer. Don’t put a lid on the pan. Also don’t be put off by the smell of vinegar.
You have to be patient now and over the course of an hour to an hour and a half keep visiting the pan and stirring gently. You want to reduce the liquid till it’s sticky and soft.
Once it has reduced down, leave to cool, then check seasoning and add to a jar. (I didn’t add any more salt to this than the original sprinkle to the mango).
The taste really develops as this cools and then again intensifies once added to the jar.
Try it with…
The salad shown works amazingly well with the chutney. It’s just a simple lambs lettuce salad with white balsamic, feta, chickpeas, pine nuts and chia seeds.