A few weeks ago I was invited to be a guest at a sandwich making competition. Yes, yes, I know, I’d never been to a sandwich making competition before either, but it was actually a promotional event for Hovis Chia Bread, laid on by the good people at Hovis who had invited a group of us bloggers to come and test out our sandwich making skills by preparing a selection of Lord Sandwich’s favourites using the new Hovis sliced loaf that’s laced with super healthy chia seeds form the The Chia Company.
It was great fun as well, having set things up spectacularly well, with a spread of ingredients fit for an emperor, all ready to load our creations up with. Furthermore, whilst we were spreading the chia love, there was another very learned choice made on that day, by way of democratic vote, which was to crown one of my creations as the best toast topping that day. This was after I recovered from the crushing disappointment of my feta, raspberry and mint sandwich losing out (utter travesty, if you ask me), despite clearly being one of the most forward thinking culinary concepts there (cough, cough).
So with this accolade, I finally feel as though I am beginning to garner some of the hard earned recognition I deserve for the untold hours of emotional toil that I inject into this blog. Because not only was I chosen, but I also went home with a most auspicious prize, a Fred ‘Food Face’ plate – my little niece is over the moon.
After all these jollities, Hovis kindly packed us on our way with a box full of chia seeds, bread and a few other goodies, leaving me to float out of the venue on a cloud of laurels. By this point you might be wondering what creation was handed down upon wings of angels to this earth to be crowned toast topping of the day? Well, my creation was Hovis Chia Bread, toasted, topped with slithers of moist turkey and then slathered on top with a simple mango salsa that I managed to whip up there and then.
I rolled out having eaten quite a few sandwiches and in little need of any further food, so found my heart leading me straight into the Courthauld Gallery, whereupon I stood, staring in wondrous repose at masterpieces by Monet, Van Gogh, Gauguin and Cézanne. Yet none of these pieces could quite top the joy felt at my crowning accolade of the morning.
If mango salsa is new to you, then I would heartily recommend this incredibly versatile creation as it matches beautifully with a wide spread of ingredients, such as a topping for cheese if made finely, it goes amazingly well with tuna or swordfish, also with meat such as turkey or chicken, or even as a dip for crisps, prawn crackers or on the side with vegetable spring rolls.
Be prepared.This recipe is simple to make and benefits from a rest after preparation, so if you have the time, make it up to a day before you need it, then leave to rest in the fridge so that the flavours can all blend together. I’ve used lemon for the citrus flavour, however you can use lime instead, which is more traditional, as well as red onion instead of spring onion.
Simple Mango Salsa
By Gavin Wren
Half a mango, finely diced
Small handful of coriander, chopped
Half a lemon, juice only
2 spring onions, sliced
1 red chilli, de-seeded and chopped