Prawn, mango & avacado salad

Enjoy a dish that will bring a smile to your face in the summer or a bit of sunshine when it’s most needed!

SERVES: 2-3 | PREP & COOK: 20 Min

Ingredients

Salad

• 400g prawns

• 1 mango, peeled, stone removed and cut into slices

• 1 avocado, peeled, stone removed and cut into slices

• 1/2 cucumber

• Croutons

• Pack baby leaf salad

• Olive oil for drizzling

  Oregano salsa

• 4 tbsp olive oil

• 1 red chilli

• 1 garlic clove

• 8 sprigs of fresh oregano (stalks removed)

• 4 tbsp fresh parsley

• Finely grated zest and juice of 1 lemon

  Garlic chiabatta

• 1 Chiabatta

• 2 garlic cloves, minced

• 100g butter

• large handful of fresh parsley, finely chopped.

• Pinch of sea salt

Method

1. To make the salsa, whiz all the ingredients together in a blender. Set aside for later.

2. Preheat the grill. Slice your chiabatta width ways into 1-2 inch slices (without going right through the underside). Mix together your butter, minced garlic, parsley and a pinch of sea salt in a bowl. Poke an even amount of butter between each slice and put under the grill for 5 minutes.

3. In a large pan (on a medium heat) or even better on the BBQ, cook your king prawns in a drizzle of oil until pink and cooked through.

4. Layer your salad bowl with the salad leaves, mango, avocado, red onion, cucumber and croutons and top with the freshly cooked prawns. Drizzle with a little olive oil and a few dollops of your ready made salsa.

5. Serve with the warm garlic chiabatta and get stuck in.