I was thinking of making a special mango dessert for the family but decided to make something different with the mangoes. Salad with mango slices, cucumbers, red onion and baby spinach leaves.
I loved this simple salad, which I topped with pieces of pan-fried quail breast medallions coated in Cajun seasoning mix. Mangoes go well with chilli and I loved how the savoury salad was a good complement to the spicy quail breast medallions. By the way, for salads choose firm mangoes like the Calypso Australian variety. It is particularly fibre less and has full, sweet-flavoured flesh well-suited for salads.
I made some herb and garlic bread as well, which I was happy about. Nothing fancy but the butter I used was spectacular! It was from Ashgrove Farm in Tasmania and known in Australia for its fresh produce and dairy products. I visited their farm in Tasmania a few months back and fell in love with the variety of cheese they make on site. For this bread, I used their butter product infused with herbs and garlic. Very creamy and great used for garlic breads, mashed potatoes and even for melting on top of steaks. I cut a rustic baguette in half, open sliced the halves then brushed them with the melted butter. After 12-15 minutes in a preheated 180 C degrees oven, you’re in for a very delightful meal.
For the quail medallions, allow 100 g or about 5 pieces each person, coat them in Cajun spice mix. You can also try using other spicy mix like Piri-Piri. Pan fry medallions over medium heat for 3 minutes each side or according to your liking. You can barbecue or grill them if you prefer. Keep them warm while making the salad.
- 400g quail medallions
- 2 tablespoons Cajun spice mix
- 200 g baby spinach leaves
- 1 medium red onion, thinly sliced
- 1 Lebanese cucumbers, thinly sliced
- 1 large firm mango, peeled and sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- salt and pepper to taste
- rustic baguette, cut in half
- 50g herb infused butter
- Coat quail medallions with Cajun spice mix.
- Pan fry medallions over medium heat for 3 minutes on each side or according to your liking.
- Keep medallions warm while making salad.
- Combine the salad ingredients in a bowl, toss with the oil and lemon juice. Season with salt and pepper.
- Divide salad among serving plates. Arrange sliced quail medallions on top of each salad plate.
- Serve with the herb and garlic bread.