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Ingredients (2 servings)
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300 g Bio-Dinkel-Buchweizenbrot
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1 Stk. Mango vorgereift
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200 g Trauben weiß kernlos
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Olivenöl, Salz, Pfeffer, Chilipulver
Preparation
- Peel the mango, cut the flesh away from the pit and dice finely.
- Wash and halve the grapes, then mix them with the diced mango in a bowl. Season with a little olive oil, salt, pepper and a pinch of chili powder.
- Cut the spelt and buckwheat bread into thick pieces and toast them in a pan with a little olive oil on both sides until crispy.
- Arrange the toasted bread on plates and generously distribute the fruity mango and grape salsa on top.
