Mayo
1/3 cup of olive oil
1/4 cup of lemon juice
1/3 cup of water
1 tablespoon of salt
Salad
200g cooked broad beans
2 medium beets, peeled and quartered
2 mangoes, peeled and diced into cubes
1 cup of thin shreds of coconut
1 cup of cooked quail eggs
Mayo
1/3 cup of olive oil
1/4 cup of lemon juice
1/3 cup of water
1 tablespoon of salt
Salad
200g cooked broad beans
2 medium beets, peeled and quartered
2 mangoes, peeled and diced into cubes
1 cup of thin shreds of coconut
1 cup of cooked quail eggs
Mayo
In a blender, blend the olive oil, lemon juice, water, and salt until smooth
Set aside
Salad
Cut the broad beans into 3cm pieces
Cut the beets into rosettes and then in half
When serving, mix all the ingredients together with the mayo.
