Mango, Pomegranate and Lemon Balm Salad

Today started off miserable as hell. I’ve heard some loud rain, but this was something else. Living on a (metal) boat, when it rains it feels like the world is ending. The rain pummels on the steel and makes such a racket all I want to do is hide under the duvet and make a nest! However, after an hour, the clouds cleared and it became such a beautiful, sunny autumn day. As if it had never rained at all. The sky turned that crystal blue, and it almost felt like summer again.

Hamfolly Narrow

 

So I felt today deserved a shining salad, (to be honest, I think everyday deserves a salad!) packed full of colour and flavours. Let’s pretend that summer is still here, let’s eat lunch in the garden… in a coat.

Mango Pomegranate and Lemon Balm Salad

Mango Pomegranate and Lemon Balm Salad

 

Mango, Pomegranate and Lemon Balm Salad

INGREDIENTS:

1 Mango (peeled and de-seeded)
1/2 Pomegranate
Handful of Lemon Balm leaves
7 Cherry tomatoes
Red chilli (optional)
Cos or Romain lettuce
Rocket
Extra Virgin Olive Oil
Chilli flakes (optional)

METHOD

Slice up your peeled mango into 1cm cubes. Slice the tomatoes in half and add to a mixing bowl with the mango. If using, dice and de-seed chilli and add to bowl.

Scoop the seeds from the pomegranate, removing all the white membrane. If you have excess juice, pour this into a separate bowl. Add seeds to mixing bowl.

Roughly chop the lemon balm, and add to the bowl with the rest of the salad.

In the bowl with the pomegranate juice, add a dash of Extra Virgin Olive Oil, and the chilli flakes if using. Mix well.

Serve salad on a bed of Cos and Rocket leaves. Drizzle with the dressingĀ and enjoy!

Mango Pomegranate and Lemon Balm Salad

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