Prawn Salad
Cherie Metcalfe
Fresh, vibrant and full of summer flavour, this Prawn Salad brings a hit of tropical spice and zesty crunch to the table. Perfect for a BBQ lunch or an easy entertaining dish that looks as good as it tastes.
Ingredients
- 500g prawns, defrosted
- 2 tbsp Tropic Like It’s Hot
- 4 tbsp olive oil
- 1 bunch asparagus, cut into quarters
- 1 punnet cherry tomatoes, halved
- 1 red onion, finely sliced
- 1 capsicum, finely sliced
- 1 mango, finely sliced
- 1 wedge brie cheese, sliced
- ½ bag small cos lettuce leaves
- ½ bag spinach
- ¼ cup Blanc de Blanc
- 1 handful coriander leaves
- 2 tbsp Man Grind Flakes
Directions
- Defrost the prawns and drain any excess water. In a bowl, combine the prawns with Tropic Like It’s Hot seasoning and a drizzle of olive oil.
- Cook in a hot pan until just cooked through, then remove from the heat and set aside.
- Lightly boil the asparagus for one to two minutes, then drain and rinse under cold water to keep it bright and crisp.
- In a large bowl, layer the salad ingredients: cos lettuce, spinach, asparagus, cherry tomatoes, onion, capsicum, mango, brie, prawns and coriander.
- Sprinkle each layer lightly with Man Grind Flakes and drizzle over some Blanc de Blanc dressing as you go.
- Gently toss the salad just before serving so everything is evenly coated.
