Char-grilled Prawn, Mango and Feta Salad

clock 15 minutes + 5 minutes bowl Serves 4
Seasonal Traditional Christmas Low Sugar Gluten Free
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Ingredients

  • 2 cloves garlic, crushed
  • 500 g large prawns, peeled, deveined, tails intact
  • 2 tbsp olive oil
  • 2 tbsp parsley, chopped
  • Salt and pepper
  • 250 g punnet cherry tomatoes, halved
  • 120 g rocket leaves
  • 200 g feta cheese, chopped into 1cm cubes
  • 1 mango, seeded, peeled, chopped into 1.5cm cubes
  • 1 tbsp balsamic vinegar
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How to De-vein Prawns

Method

  • 1. In a medium bowl, combine prawns, half of the oil, parsley and garlic. Marinate for 5 minutes. Season to taste.

  • 2. Preheat BBQ grill on medium. Cook prawns for 1-2 minutes each side, until colour changes and they're cooked through.

  • 3. In a large bowl, combine tomatoes, rocket, feta and mango, tossing gently. Top salad with prawns.

  • 4. Combine remaining oil and balsamic vinegar in a small bowl. Drizzle over salad and serve.

  • Tip

  • To make this even easier, use store-bought cooked prawns instead. Just toss them in the marinade before serving and reduce the garlic to 1 small clove, as garlic is much stronger when it's raw.

  • Per Serve

  • • Energy 1625kj • Protein 37g • Total Fat 20g • Saturated Fat 8g • Carbohydrates 13g • Sugars 13g • Sodium 936mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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