1 tsp On1y Topical Heat seasoning or chilli flakes
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
On1y sea salt to taste
For the Salad
1 cup rocket leave torn to bite size
1 cup lettuce, torn to bite-size
2 large mangoes, chilled
Brown sugar 1 tsp
1 tbsp cashew nuts, toasted and chopped
Just before you are ready to serve salad, slice off the cheeks (the plump sides) of the chilled mangoes.
Sprinkle with brown sugar. Leave rest of the mango to eat later!
Heat a clean pan to very hot, swirl in a little oil to coat base and allow to become very hot. Now, working quickly, place the reserved cheeks of mango flesh side down on the hot pan for exactly 1 min.
Be careful, the aim is to caramelize the surface of the slice but have the inside just warm.
When done make cuts in the mango and push out so it is easy to eat.
Place 2 slices on a pasta plate, top with a handful of rocket and lettuce and drizzle with dressing.
Garnish with toasted cashew nuts and serve at once.