Here's a tasty salad that absolutely screams warmer days. And there isn't a more Aussie pairing than prawns and mangoes.
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With thanks to the fresh foodies at Harris Farm Markets, here's a tasty recipe guaranteed to please all comers over summer.
Herbed Prawns and Grilled Kensington Pride Mango Salad
INGREDIENTS:
For the herbed yoghurt
- 1/2 cup each coriander and parsley
- 1 clove garlic
- Juice 1 lime
- Salt to taste
- 1 cup natural yoghurt or coconut yoghurt
For the salad:
- 2 Kensington Pride mangoes
- 8 raw green prawns, peeled, head removed
- 4 tbsp olive oil
- 2 lime
- 1 Lebanese cucumber
- 2 radishes, thinly sliced
- 2 small head baby cos, leaves trimmed
- 1/2 cup each picked mint and dill
- 1 jar dairy free pesto
METHOD:
First make the herbed yoghurt. Combine the herbs, garlic lime and half the yoghurt in a blender and blend to a smooth puree. Fold this back through the remaining yoghurt, season with a little salt and set aside in the fridge.
Cut the cheeks from the mango and scoop out the flesh from the skin. Cut these cheeks in half, brush with 1 tbsp of the olive oil and season with salt and pepper.
In a bowl, toss the prawns with another 1 tbsp of olive oil and season with salt and pepper.
Preheat a BBQ or grill pan and, working separately, grill the mangoes about 1 minute each side then the prawns for 1 minute each side or until cooked. Cut each mango piece in half and place onto a plate and squeeze over half the lime.
Place the cooked prawns into a bowl and squeeze over another half lime, 1 tbsp of the pesto and toss well to combine.
Cut the cucumber in half length ways, then slice into thin slices
Place these into a large mixing bowl with the radish, cos lettuce, herbs, mango and prawns. Squeeze over the remaining lime, 2 tbsp of olive oil and season with salt and pepper.
Spoon the herbed yoghurt onto a large serving platter and top with the prawn and mango salad and spoon over some more pesto.
Serves 4 as a light starter.
The quantities are easily increased to serve more people or for larger serves.
This recipe is by Tom Walton. You can check out his website HERE
