Ingredients 

• 1 Lettuce of your choice - We like a mix of spinach, rocket and mizuna baby leaf
• 1 Mango
• 1-2 Red onion (depending on size)
• 10-15g Ginger
• 1 Chilli 
• 1 Lemon 
• Honey 
• Olive oil 
• 1 Pomegranate 
• Black sesame seeds 

Method 

1. Firstly, wash and dry your lettuce then mix the leaves together if you are using a variety.
2. Cut the pomegranate into quarters and remove the seeds.
3. Remove the pepper from the pan pop it in a dish to the side to allow it to cool.
4. Top and tail your onions, cut into wedges and pan fry until lightly coloured. You can also add a little honey if you want to sweeten then onion. Tip - When cutting be careful not to take too much root off so that it holds together. 
5. Remove from the heat and keep to the side. 
6. Finely dice or grate your ginger and finely chop your chilli then gently fry in the same pan. Add a little extra oil to the pan which will also be used as your dressing. 
7. Once the ginger and chilli are softened and lightly coloured, zest your lemon and add juice to the pan allowing to reduce slightly. 
8. Add a tablespoon of honey (or two if you prefer sweeter) then allow it to dissolve by gently stirring into the oil.
9. Now add your lemon zest, remove from the heat and allow to cool and steep. 
10. Place the onion, pomegranate and leaves into a mixing bowl and gently toss together - Any juices from your pepper/onion can be poured into your dressing too. 
11. Place in serving dish then stir your dressing and generously drizzle over your salad to serve. We feel this salad is served best whilst the onion is still slightly warm. 
12. Sprinkle over the sesame seeds to give that finishing touch.