A wonderful salad, which is a terrific side dish for chicken, steak and fish. This dish is easy to do and is ready in 20 minutes. This salad is bursting with vitamins and antioxidants.

All my recipes are for two servings.

• 8 new potatoes
• 1/2 cup (120 ml) mango cut into cubes
• 12 mini-plum tomatoes
• 6 asparagus spears
• 1 cup crispy lettuce
• 2 spring onions
• 12 basil leaves
• 6 tbsp blueberries
• 2 tbsp parmesan cheese flakes
• 2 tbsp olive oil (extra-virgin oil if you have that at home)
• 2 tbsp balsamic vinegar

How to prepare:

Scrub the potatoes if needed and cook them for 16 minutes. If you use standard potatoes, cook them for 25 minutes. Check with a toothpick that they are soft, before you drain the potatoes from the water. Cook the asparagus for 7 minutes on medium heat.

Wash the tomatoes, the lettuce, the basil leaves and the onions. Cut the onions and the lettuce into thin slices. Divide these between two plates. Add the tomatoes, the basil leaves and the mango cubes on the plates. Divide the potatoes and blueberries between the plates and season with parmesan flakes, olive oil and balsamic vinegar.