Typical nutritional content (per portion)
4 teaspoons pine nuts
50g (2oz) mixed salad leaves (such as spinach, watercress and rocket)
1 small ripe mango
1 tablespoon extra-virgin olive oil
a little fresh lemon juice
4 slices of goats cheese with rind (each about 2.5cm (1in) thick)
4 fresh thyme sprigs
freshly ground black pepper
Preheat the oven to 200°C/400°F/Gas Mark 6. Place the salad leaves in a bowl. Place the pine nuts in a small baking tin and cook for about 5 minutes in the oven until toasted. Set aside to cool.
Peel the mango and then thinly slice the fruit, discarding the stone. Fold into the salad leaves and then lightly dress with olive oil and lemon juice. Seasoning with a little pepper.
Arrange the goats’ cheese on a baking sheet lined with parchment paper and place in the oven for 3-4 minutes to just warm through.
Preheat the grill and quickly glaze the goats’ cheese (or a blow torch works very well). Divide the salad leaves and mango mixture on plates and scatter over the toasted pine nuts.
Using a spatula (slotted slice) arrange the goats cheese on top.
Garnish with the thyme sprigs and serve at once.