Spinach-Mango Vegetable
Spinach-mango vegetable with amaranth pops and spring onions: brilliant and super healthy side dish for fish, poultry or grilled meat.
Ingredients
- 750 g young spinach leaves
- 200 g spring onions (2 bunches)
- 800 g ripe mangoes (2 ripe mangos)
- 2 tbsp sprouting oil
- 30 g ginger (1 piece)
- 30 g Sunflower seeds (2 tbsp)
- 20 g amaranth pops
- Salt
- Cayenne pepper
Instructions
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1.
Wash spinach thoroughly, dry and trim.
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2.
Trim and wash spring onions, cut into about 2 cm wide pieces.
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3.
Peel mangos. Slice the flesh from the pit into rounds and dice into roughly 1 cm cubes.
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4.
Heat 1 tbsp oil in a pot and sauté the spring onions covered over medium heat for about 5 minutes. Add spinach and continue cooking covered for another 5 minutes.
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5.
Meanwhile, peel ginger and grate finely, collecting the juice.
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6.
Add mango cubes, grated ginger and ginger juice to the spinach and cook covered over medium heat for about 3 minutes.
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7.
In a separate non-stick pan, heat the remaining oil. Toast sunflower seeds over low heat for 3-4 minutes, add amaranth pops and warm briefly.
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8.
Season the spinach-mango mixture with salt and serve on a plate. Sprinkle toasted sunflower seeds and amaranth pops seasoned with cayenne pepper over the vegetables.
