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

Avocados Large (each)

$5.69 ea

Mangoes Kensington Pride (each)

$2.50 ea

Tomatoes Cherry (punnet)

$2.99 ea

Onions Spanish (each)

$0.57 ea
$4.49

Chillies Hot Long Red (min 110g)

$3.30 ea
$29.99

Lemons (each)

$1.00 ea
$6.99

Mint (bunch)

$2.29 ea

Rosto - Extra Oomph Olive Oil (750mL)

$7.99 ea

Maldon - Sea Salt Flakes (240g)

$5.99 ea

Spice & Co (60g) Pepper Black Ground

$2.89 ea

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

$2.50 ea
$4.99

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

$2.00 ea
$3.99

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

$2.00 ea
$3.99

Lemons (min 1kg net)

$1.70 ea
$9.99

Lemons Organic (each)

$1.33 ea
$7.99