Charred Mango Salad with Prawns and Avocado

 

Recipe thanks to Alex Kearns, Executive Chef
Glebe Point Diner & Neutral Bay Dining. (Serves 2)

INGREDIENTS

  • 1 butter lettuce
  • 1 avocado
  • 1 mango - cheeks cut from stone, skin removed
  • 1 punnet of cherry tomatoes - halved
  • Half Spanish onion - sliced
  • Half long red chilli - sliced (optional)
  • 8 prawns - shelled and deveined
  • Juice of half a lemon
  • Mint leaves, finely chopped
  • 12 roasted hazelnuts - halved
  • Rosto Extra Oomph Extra Virgin Olive Oil
  • Murray River Sea Salt Flakes
  • Freshly ground black pepper

Ingredients for Charred Mango Salad with Prawns and Avocado

Avocado Hass Large Each

$2.25 ea
 

Tomato Cherry 200g

$2.50 ea
 

Onion Red Spanish Each

$1.75 ea
$6.99
 

Chilli Long Hot Red min 200g

$4.00 ea
$20.00
 

Lemon Premium Each

$1.22 ea
$6.99
 

Fresh Herbs Mint Bunch

$3.99 ea
 

Rosto Extra Virgin Olive Oil Oomph 750ml

$15.99 ea
 

Maldon Sea Salt Flakes 240g

$7.99 ea
 

Lettuce Living Green Butter Each

$2.99 ea
 

Lemon Imperfect Each

$0.25 ea
$1.99
 

Avocado Imperfect Each

$0.25 ea
$2.49
 

Lime Imperfect Each

$0.20 ea
$1.99
 

Lemon Prepack x5

$3.99 ea
 

Mango Keitt Each

$2.99 ea
 

Spice and Co Pepper Black Ground 55g

$3.69 ea
 

Fresh Vietnamese Mint Punnet

$3.99 ea