Char-grilled Prawn, Mango and Feta Salad

Name: Char-grilled Prawn, Mango and Feta Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
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

15 minutes + 5 minutes

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