2-3 fresh parsley sprigs
2-3 fresh red chillies, sliced diagonally
6-7 fresh basil leaves
Sea salt to taste
Crushed black peppercorns to taste
2 tsp pesto sauce
2 tsp lemon juice
2 tsp balsamic vinegar
1/2 cup fresh orange juice
1/4 cup extra virgin olive oil
. Finely chop parsley sprigs and place it in a bowl.
. Finely chop red chillies along with capers and place in the same bowl.
. Finely chop basil leaves and add sea salt, crushed peppercorns, pesto sauce, lemon juice and balsamic vinegar, mix well.
. Add orange juice, olive oil, whisk well.
. Halve bocconcini and place them in another bowl.
. Add 2 teaspoon dressing and mix lightly, set aside.
. Slice mangoes diagonally and place them on a serving dish in the pattern of a fan.
. Place torn lettuce on the sides and the bocconcini over it.
. Pour the remaining dressing all over.
. Serve chilled.