Early Bird

It's only April but I've already found the salad that correlates just perfectly with the vibes of this summer:



It's roasted Buckwheat on a bed of freshly cut Mango with a Grape Pip Oil Vinaigrette. Preparations take less than half an hour and it tastes superbly refreshing.

I still suffer from an overdose of mango pulp, which I received in the summer of 1980. I usually turn away in disgust from anything remotely mango like. However, this is different and I absolutely love it.