Mango carpaccio with mustard vinaigrette

Name: Mango carpaccio with mustard vinaigrette
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 tsp mild mustard; 1 tbsp mustard seeds; 3 tbsp sweet balsamic vinegar; 2 tbsp olive oil; 1 shallot; 2 pinches salt; a little pepper; 2 mangoes; 150 g vegan feta substitute; 50 g hazelnuts; 4 sprigs dill

Vegan salad Vegetarian

Total: 15 min. | Active: 15 min.

vegetarian, vegan, lactose-free, gluten-free

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Ingredients

for 4 people

Vinaigrette
2 tsp	mild mustard
1 tbsp	mustard seeds
3 tbsp	sweet balsamic vinegar
2 tbsp	olive oil
1	shallot, finely chopped
2 pinches	salt
a little	pepper

Carpaccio
2	mangoes, thinly sliced
150 g	vegan feta substitute, cut into cubes
50 g	hazelnuts, roasted, coarsely chopped
4 sprigs	dill, torn into pieces

How it's done

Vinaigrette

In a small bowl, mix the mustard with all the other ingredients up to and including the shallot, season.

Carpaccio

Arrange the mango slices on a platter. Top with the feta substitute and hazelnuts, drizzle with the vinaigrette, garnish with dill.

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