Fruitful Oat Salad

Ingredients

• 200 g oats
• 1 Boskop apple
• 1 untreated orange
• 4 tbsp Lemon juice
• 2 ripe mangoes
• 1 fresh red chili pepper
• 2 tbsp Orange juice
• Sea salt
• Pepper
• 1.5 tbsp olive oil
• Cayenne pepper
• 1 tbsp chopped mint
• 1 tbsp finely chopped parsley
• 1 Banana
• 1 chicory
• 4 tbsp chopped pistachios
• 1 lemon

Instructions

1. 1.

   Bring the oats to a boil with 0.5 l water, cover and simmer on low heat for 30 minutes; then let them stand for about 20 more minutes.

2. 2.

   Peel the orange thickly and cut fillets along the separating membranes.

3. 3.

   Wash the apple, quarter it, remove the core, slice into wedges and drizzle immediately with 2 tbsp lemon juice.

4. 4.

   Wash the mangoes, halve them lengthwise, remove the pit. Cut the flesh first lengthwise then crosswise every 1 cm to create a cube pattern without cutting through the skin; then split each half again lengthwise.

5. 5.

   Wash the chili pepper, dry it, cut it lengthwise, deseed and roughly chop.

6. 6.

   Combine remaining lemon and orange juice with salt, pepper, 1 tbsp oil, cayenne pepper, mint and parsley. Cut loose mango flesh from the pit, cube it and mix with the sauce.

7. 7.

   Grill the apple and orange fillets, chili and mango cubes in a lightly oiled skillet or on a grill for 1–2 minutes.

8. 8.

   Drain the oats. Peel the banana, slice it and mix with the oats and sauce.

9. 9.

   Split the chicory into leaves, wash and pat dry.

10. 10.

    Finely chop half of the grilled apple and orange filts and mix them with the chili under the salad.

11. 11.

    Season the salad, place it in a bowl and arrange chicory leaves around the edge. Sprinkle pistachios over the top and garnish with remaining apple and orange slices. Arrange mango cubes so their flesh faces outward. Quarter the lemon and add to the salad along with the mangoes.