Celebrate bold flavors and vibrant colors with this Roasted Pepper & Mango Salad Plating. Combining the smoky sweetness of roasted peppers with the tropical juiciness of mango, this salad is elevated with creamy feta, avocado purée, and a citrus vinaigrette. Perfect for elegant entertaining or adding flair to your everyday meals, this dish is as delicious as it is visually stunning.


Ingredients:

For the Salad Base:

  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 1 ripe mango, thinly sliced

For the Citrus Vinaigrette:

  • 2 tbsp olive oil
  • 1 tbsp fresh lime juice
  • 1 tbsp fresh orange juice
  • 1 tsp honey
  • Salt and freshly cracked black pepper, to taste

For Garnish:

  • 2 tbsp crumbled feta cheese
  • 1/4 cup pomegranate seeds
  • 2 tbsp avocado purée (optional, for added creaminess)
  • Micro cilantro or fresh basil leaves
  • Flaky sea salt and black pepper


Instructions:

  1. Roast the Peppers:

    • Preheat your oven to 425°F (220°C). Place the red, yellow, and orange bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skins are blistered and lightly charred. Remove from the oven, allow to cool, and peel off the skins. Slice into long, thin strips.

  2. Prepare the Citrus Vinaigrette:

    • In a small bowl, whisk together olive oil, lime juice, orange juice, and honey. Season with salt and black pepper to taste.

  3. Slice the Mango:

    • Peel the mango and slice it into thin wedges. Arrange the slices neatly to complement the roasted pepper strips.

  4. Assemble the Plate:

    • On a white ceramic plate, layer the roasted pepper strips in a fanned-out pattern, alternating colors for a gradient effect. Nestle the mango slices between the pepper strips for visual contrast and added sweetness.

  5. Add Garnishes:

    • Dot the plate with small dollops of avocado purée for a creamy touch. Sprinkle crumbled feta cheese over the salad for a tangy flavor, and scatter pomegranate seeds across the plate for pops of color and tartness.

  6. Drizzle with Vinaigrette:

    • Use a spoon or squeeze bottle to drizzle the citrus vinaigrette over the salad and around the plate in an artistic pattern.

  7. Finish with Herbs and Seasoning:

    • Garnish with micro cilantro or fresh basil leaves, and lightly sprinkle with flaky sea salt and a dash of black pepper.


Tips for Success:

  • Roast the peppers ahead of time and store them in the fridge to save prep time.
  • Use a mandoline slicer for uniform mango slices and precise presentation.


This Roasted Pepper & Mango Salad Plating is the perfect marriage of bold colors and bright flavors. Whether you’re hosting guests or treating yourself, this dish will make any table feel like an art gallery of fresh, delicious ingredients.