This salad screams warmer days, and there isn’t a more Aussie pairing than prawns and mangoes! The quantities are easily increased to serve more people of for larger serves.
For the herbed yoghurt
- ½ cup each coriander & parsley
- 1 clove garlic
- Juice 1 lime
- Salt to taste
- 1 cup natural yoghurt or coconut yoghurt
For the salad:
- 2 Kensington pride mangoes
- 8 raw green prawns, peeled, head removed
- 4 tbsp olive oil
- 2 lime
- 1 Lebanese cucumber
- 2 radishes, thinly sliced
- 2 small head baby cos, leaves trimmed
- ½ cup each picked mint and dill
- 1 jar dairy free pesto
First make the herbed yoghurt. Combine the herbs, garlic lime and half the yoghurt in a blender and blend to a smooth puree. Fold this back through the remaining yoghurt, season with a little salt and set aside in the fridge.
Cut the cheeks from the mango and scoop out the flesh from the skin. Cut these cheeks in half, brush with 1 tbsp of the olive oil and season with salt and pepper.
In a bowl, toss the prawns with another 1 tbsp of olive oil and season with salt and pepper.
Preheat a BBQ or grill pan, and, working separately grill the mangoes about 1 minute each side then the prawns for 1 minute each side or until cooked. Cut each mango piece in half and place onto a plate and squeeze over half the lime.
Place the cooked prawns into a bowl and squeeze over another half lime, 1 tbsp of the pesto & toss well to combine.
Cut the cucumber in half length ways, then slice into thin slices
Place these into a large mixing bowl with the radish, cos lettuce, herbs, mango and prawns. Squeeze over the remaining lime, 2 tbsp of olive oil and season with salt and pepper.
Spoon the herbed yoghurt onto a large serving platter and top with the prawn and mango salad and spoon over some more pesto.
Serves 4 as a light starter