½ cup vinaigrette
2 tablespoons cream (optional)
1 tablespoon ginger, grated
1 cup corned beef, sliced into strips
1 tablespoon balsamic vinegar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cut the avocados in half, remove the stones and then peel. Slice like a fan and place on a plate.
Arrange some lettuce and the corned beef on the plate next to it.
Mash the mango and mix with the vinaigrette. Add the ginger, cream and season, if necessary (add vinegar if you like it with more tang).
Pour mixture over the avocado and drizzle balsamic vinegar over the lettuce and the corned meat. If you want to be more creative, serve it with a mango and ginger sorbet.