ingredients

 

2 4 6 8 Servings

• 230 grams king prawns, cleaned & no shell

• 1 large avocado

• 150 grams fresh mango, in chunks

• 50 grams mange tout

• 50 grams OR 2 handfuls mixed leaf salad

• 1 lime

• 0.5 bunch fresh coriander leaves

• 1 teaspoon mild curry powder

• 2 tablespoons avocado oil

• 25 grams butter

implements

 

for cooking 2 servings

• small saucepan

• frying pan

• large mixing bowl

• colander

instructions

 

1. In the small saucepan boil some water for the mange tout and cook them for 3 minutes. Drain.

2. Meanwhile, place 2 handfuls of salad leaves in the large mixing bowl.

3. Peel the avocado and chop into small chunks. Add to the salad.

4. The mango will already be diced, buy you might want to chop it further for smaller bites. Add to the leaves.

5. Chop the ½ bunch of coriander and add to the salad.

6. Squeeze juice from ½ of the lime and cut the other half into wedges.

7. Dress salad in the mixing bowl with lime juice and 2 tablespoons of avocado oil.

8. In the frying pan melt a medium knob of butter. Mix in a teaspoon of curry powder. Add the prawns and cook for 2 minutes until the colour of the powder has rubbed onto the prawns.

To serve - Arrange the salad in the middle of the plate and top it with the prawns. Decorate it with a wedge of lime and some coriander leaves.