Char-grilled Prawn, Mango and Feta Salad

15 minutes + 5 minutes Serves 4


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


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