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🍽️ Fruity Oat Salad

538 kcal · 30 min · 4 servings

Ingredients

• 200 g oats
• 1 Boskop apple
• 1 unpeeled 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 mint (freshly chopped)
• 1 tbsp parsley (finely chopped)
• 1 banana
• 1 chicory
• 4 tbsp chopped pistachios
• 1 lemon

Instructions

1. 1. Put the oats and 0.5 liters of water into a pot.
2. 2. Bring the mixture to a boil.
3. 3. Reduce the heat to low and cover the pot.
4. 4. Let the oats cook for 30 minutes.
5. 5. Remove the pot from the heat and let the oats swell for another 20 minutes.
6. 6. Peel the orange thickly.
7. 7. Carefully cut out the fillets along the membranes.
8. 8. Wash the apple thoroughly.
9. 9. Cut the apple into quarters.
10. 10. Remove the core.
11. 11. Cut the apple pieces into wedges.
12. 12. Drizzle the apple wedges immediately with 2 tablespoons of lemon juice.
13. 13. Wash the mangoes.
14. 14. Cut each mango in half lengthwise.
15. 15. Remove the pit.
16. 16. Score the flesh lengthwise into 1 cm strips.
17. 17. Then score the flesh crosswise into 1 cm strips.
18. 18. Cut the mango halves in half lengthwise.
19. 19. Wash the chili pepper.
20. 20. Dry the chili pepper.
21. 21. Cut the chili pepper in half lengthwise.
22. 22. Remove the seeds.
23. 23. Roughly chop the chili.
24. 24. Mix the remaining lemon juice and orange juice in a bowl.
25. 25. Season the sauce with salt and pepper.
26. 26. Add 1 tablespoon of oil.
27. 27. Sprinkle in some cayenne pepper.
28. 28. Add chopped mint and parsley to the sauce.
29. 29. Cut the loose mango flesh from the pit.
30. 30. Dice the mango flesh.
31. 31. Mix the mango cubes with the sauce.
32. 32. Heat a grill pan with a little oil or preheat the grill.
33. 33. Grill the apple and orange fillets as well as the chili for 1 to 2 minutes.
34. 34. Drain the oats.
35. 35. Peel the banana.
36. 36. Slice the banana.
37. 37. Mix the banana slices with the oats and the sauce.
38. 38. Separate the chicory into individual leaves.
39. 39. Wash the chicory leaves.
40. 40. Spin-dry the chicory leaves.
41. 41. Chop half of the grilled apple and orange fillets.
42. 42. Mix the chopped fruits with the chili into the salad.
43. 43. Taste the salad and adjust seasoning if needed.
44. 44. Place the salad in a bowl.
45. 45. Place the chicory leaves around the outside of the bowl.
46. 46. Sprinkle the salad with pistachios.
47. 47. Garnish the salad with the remaining apple and orange wedges.
48. 48. Turn the mango boats inside out so that the fruit cubes face outward.
49. 49. Cut the lemon into eighths.
50. 50. Add the lemon pieces and the mango to the salad.

Nutrition per serving

• kcal: 538
• Protein: 13 g · Fett/Fat: 19 g · Carbs: 76 g