🥗 Crunchy Garlic Bread with Fresh Mango Tomato Salad

Name: Crunchy Garlic Bread with Fresh Mango Tomato Salad
Total time: 30 min
Yield: 4 servings
Ingredients: garlic cloves 4 pcs.; mint, fresh 25 g; Vemondo grating delight 50 g; margarine, vegan 6 tbsp; salt pinch; pepper, black ground pinch; baguette 2 pcs.; breadcrumbs 4 tbsp; cherry tomatoes mix 500 g; vine tomatoes 4 pcs.; mango 2 pcs.; shallots 2 pcs.; mustard 1 tsp; maple syrup 1 tbsp; balsamic vinegar, dark 2 tbsp; olive oil 3 tbsp; basil, fresh 10 g

655 kcal · 30 min · 4 servings

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Ingredients

garlic cloves 4 pcs.
mint, fresh 25 g
Vemondo grating delight 50 g
margarine, vegan 6 tbsp
salt pinch
pepper, black ground pinch
baguette 2 pcs.
breadcrumbs 4 tbsp
cherry tomatoes mix 500 g
vine tomatoes 4 pcs.
mango 2 pcs.
shallots 2 pcs.
mustard 1 tsp
maple syrup 1 tbsp
balsamic vinegar, dark 2 tbsp
olive oil 3 tbsp
basil, fresh 10 g

Instructions

1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. Peel the garlic cloves and chop them finely.
3. Wash the mint, shake it dry, and chop it finely as well.
4. In a bowl, mix the chopped garlic, mint, Reibegenuss (a grated seasoning mix), and margarine.
5. Season the mixture with salt and pepper.
6. Slice the baguette in half lengthwise.
7. Brush the cut sides generously with the garlic-mint mixture.
8. Place the bread on a baking sheet lined with baking paper.
9. Sprinkle breadcrumbs over the topped surfaces.
10. Bake the bread for about 8 minutes until golden brown.
11. Wash the cherry tomatoes and halve them.
12. Wash the vine tomatoes and remove the core.
13. Cut the vine tomatoes into cubes.
14. Peel the mango and remove the flesh from the pit.
15. Cut the mango flesh into approx. 1 cm cubes.
16. Halve the shallots and peel them.
17. Slice the shallots into thin strips.
18. Whisk mustard, maple syrup, and dark balsamic vinegar together in a small bowl.
19. Stir in the olive oil while whisking continuously.
20. Continue stirring until a smooth vinaigrette forms.
21. Add the halved cherry tomatoes, mango cubes, and shallot strips to a large bowl.
22. Pour the vinaigrette over the vegetables and mango.
23. Toss everything together well.
24. Season the salad to taste with salt and pepper.
25. Wash the basil and shake it dry.
26. Pluck the basil leaves from the stems.
27. Cut the finished garlic bread into bite-sized pieces.
28. Divide the salad onto plates.
29. Garnish the salad with the fresh basil leaves.
30. Serve the salad alongside the garlic bread.

Nutrition per serving

kcal: 655
Protein: 13 g · Fett/Fat: 28 g · Carbs: 82 g