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Summer salad

Chef Banerjee’s is the Junior Sous Chef at Cafe Mozaic. He graduated from the Institute of Hotel Management, Kolkata, and his career has spanned six years. He specialises in Italian and Spanish cuisine. When he has time on his hands he counts trying out his grandmother’s old Bengali recipes as one of favourite things. His hobbies also include reading Satyajit Ray’s books, trying out all the new joints in town and he is an avid movie goer.

Serves: 2

Ingredients

Ripe mangoes (Alphonso): 2

Cherry tomatoes: 100 gms

Black olives: 10

Feta cheese: 30 gms

Red pepper: 1

Yellow pepper: 1

Assorted lettuce: 100 gms

For dressing:

Mango juice: 200 ml

Extra virgin olive oil: 100 ml

Salt, freshly crushed pepper: to taste

Method:

Peel the mangoes, and grill them on a griller.

They should have the distinctive grill marks on them. Cut the cherry tomatoes and the black olives to half. Cut the peppers to thin roundels. Make the dressing by emulsifying the thin mango juice with the olive oil. Mix all the ingredients together with the dressing and check for seasoning.

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