|50 g||popping corn|
|50 g||pine nuts|
|400 g||mixed curly leaf lettuce|
|100 ml||vegetable stock|
|1 tbsp||white wine vinegar|
|2 tbsp||vegetable oil|
|2 tsp||cayenne pepper|
To make the spicy popcorn, heat vegetable oil, then add popping corn and allow to pop on medium heat with a closed lid. When finished, season the popcorn as desired with chili powder and salt.
Roast pine nuts in a pan until golden. In the meantime, wash and dry the mixed curly leaf lettuce. For best results, use a salad spinner.
Now, peel the mango and carefully cut the flesh from the stone. Next, slice the two large sides of the fruit into fine strips.
Place the mango slices decoratively on plate.
For the dressing, puree the rest of the mango, vegetable stock, white wine vinegar, vegetable oil, half of the chili powder, sugar, and salt and pepper with a hand blender.
Place the salad on the four plates, drizzle with the dressing, and finally add the toasted pine nuts and spicy popcorn on top.