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 Large (each)

$3.49 ea
 

Mangoes - Kensington Pride (each)

$3.50 ea
 

Tomatoes Cherry (punnet)

$2.99 ea
 

Onions Spanish (each)

$0.88 ea
$4.49
 

Chillies Hot Long Red (min 200g)

$4.00 ea
$19.99
 

Lemons (each)

$1.00 ea
$5.69
 

Mint (bunch)

$2.99 ea
 

Rosto - Extra Oomph Olive Oil (750mL)

$15.99 ea
 

Maldon - Sea Salt Flakes (240g)

$9.49 ea
 

Spice & Co (60g) Pepper Black Ground

$2.99 ea
 

Lemons Organic (500g)

$6.69 ea
 

Mangoes Imperfect Pick Value Range (min 500g)

$2.00 ea
$3.99
 
 

Lemons Imperfect Pick Value Range (Each = min 500g)

$1.50 ea
$2.99