Post was written on Sunday 23 February 2020

When I made these pork burgers using Matt Tebbutt's (Saturday Kitchen) recipe (I didn't cook the accompaniments) I served them in burger buns with a side salad. I was out of inspiration when it came to writing about the recipe and the photography was so shocking I decided not to post at all.

Having doubled the ingredients, I was able to freeze six burgers. With nothing special planned for today's lunch I decided to defrost the burgers and serve them with two salads; Donna Hay's pickled red onion salad and my own mango salad.

The pickled red onion salad features in Hay's 'Flavours' cook book, alongside a seared beef dish. It's simple to make pickling red onions and spring onions in cider vinegar and sugar, then later tossing with chopped fresh mint and parsley.

Having picked up two delicious looking mangos during a mid week ad hoc shopping excursion, this was also my chance to use one.

My simple mango salad recipe

Ingredients

1 large mango, chopped into small chunks
Juice from 1.5 limes
1/3 cup chopped fresh coriander

Method

Simply combine the ingredients and serve

Encompassing a range of flavours the salads complemented the burgers well, making for a surprising good lunch.