Fresh orange, mango and roasted bell pepper salad with sweet marinated carrot ribbons, micro herbs and zesty yoghurt dressing
This absolute stunner of a salad is a piece of art of a plate and absolutely explodes with gorgeous layers of sweet, sharp and zingy flavours. It’s an adventurous dish with many elements and a few tricky techniques but it’ll surely blow the socks off your dinner guests.
If the whole dish seems a little daunting then you could try making the lemon purée and roasted peppers in advance – then you’re pretty much half way there!
1 carrot, peeled and thinly sliced into ribbons
1 small shallot, thinly sliced into rings
1 clove garlic, thinly sliced
1/2 tsp coriander seeds
1/2 tsp fennel seeds
3 star anise
100ml white wine vinegar
100ml white wine
200g sugar (plus 1 tsp for mango)
150ml olive oil
4 oranges, segmented
2 red bell peppers
200g natural greek yoghurt
1 green mango (ripe mango if preferred!)
Tobasco (green if possible and just a splash!)
Micro herbs (for decoration)
Salted green mango
Slice the mango very thinly and sprinkle with 1 tsp salt and 1 tsp sugar, leave to marinade for 20 minutes and rinse in cold water before serving.
Dry roast the coriander and fennel seeds. Then add the star anise, vinegar, white wine, water and 100g sugar.
Bring to the boil and then take off the heat.
Add oil and infuse for 10 minutes.
Strain through a sieve over the carrot, shallot and garlic and marinade until needed.
In a pan, cover lemons in water and bring to the boil. Boil for approximately 1 minute.
Remove lemons and discard the water.
Add the lemons back to the pan, cover with fresh water and bring to the boil, cook for 1 minute and repeat again – helping to remove bitterness from the lemon.
After the 3rd time, remove from the water, blend with 100g sugar, 1tsp salt and splash of tobasco, pass through a sieve and chill until needed.
Pour 50ml olive oil into hands and rub all over the peppers.
Place on a tray and season with salt.
Roast at 180°c for about 12 minutes until brown.
Take out of the oven, put peppers into a bowl and cover in cling film until cool enough to handle – peel, deseed and cut into 1 inch squares.
You can serve the dish as you wish but Michael likes to build it up starting with the mango, then the roasted pepper, dots of lemon purée, orange segments, curls of marinated carrot and finishing with the yoghurt and a sprinkling of micro herbs.