#EveRecipes: What I serve my favourite guests

Mercy Kamau, a demi chef at Park Inn by Radisson Hotels, shares the one meal she prepares when trying to impress:

Beets, mango and avocado salad with sesame dressing

Serves: 2 people

I always get my fruits and vegetables fresh from the market

What you need:

Medium-sized beetroots

1 medium-sized mango

1 big avocado

1 head of iceberg lettuce

1 small lemon

Method:

Wash and boil the beets for 15 minutes then keep aside to cool. Meanwhile, clean and prepare the mango and avocado.

Cut the mango into thin quarters and the avocado into thick pieces. Add lemon juice to both of them to avoid discolouration.

However, do not mix the parts yet. Then peel the beets and cut them into the same size as the mango and finally shred the lettuce.

Now it is time to make the dressing Once the dressing is done, and you are ready to plate, mix the parts and drizzle the dressing as desired.

Sesame dressing

What you need:

1 tsp roasted sesame seeds

Pinch of salt

½ tsp English mustard

1 tsp white wine vinegar

5 tsp olive oil 

1 tsp bulb onion (chopped)

Method

Blend and add all the dry ingredients and then add the vinegar. Blend to a smooth consistency, then add the oil gradually and ensure it is well mixed with the other ingredients.

Tip: The salad goes well with homemade pan Cuban bread.

Best salad tip: Always make sure your salad dressing tastes good because it will determine how well the salad goes down. Honey and mustard are a great bet with dressings.