Warm Irish Garden Salad with Bacon, Mango and Chilli Dressing.
Posted on by Rhonda Laird
Rhonda Laird May 26, 2016 No Comments
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1: Puree the mango in a blender with Honey, Donegal Rapeseed Oil infused with Lemon and infused with Chilli. Pour into a bowl and season with a twist of black pepper.
2: Slowly add Donegal Rapeseed Oil Classic while whisking all the time.
1: Pan fry and slice when cooked.
1: Blanch the green beans for 2 minutes in boiling water. Refresh in cold water.
2: Heat a pan, add the oil and sweat the garlic and onion.
3: Add the grated carrot and diced apple to warm slightly.
4: Add the sliced tomatoes and beetroot.
5: Add the green beans, cooked diced bacon and some of the dressing.
6: Season with pepper.
7: Serve it up with fresh basil leaves and drizzle with the remainder of the dressing.