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    Prawn, Mango and Macadamia Salad

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    Prawn, Mango and Macadamia Salad

    Serves: 4 as a starter or 2 as a main.

    Ingredients

    • 150g peeled, raw tiger prawns
    • 3 tbsp finely chopped coriander
    • Juice of ½ lime
    • 4 tbsp olive oil
    • Half a round lettuce
    • 1 large carrot
    • ½ a medium cucumber
    • 1 ripe mango
    • 50g toasted, halved, unsalted macadamia nuts

    Method

    1. Shred half a round lettuce and place in a salad bowl. Scatter over 1 large carrot and ½ a medium cucumber, both peeled and sliced into fine strips.
    2. Peel, stone and cube 1 ripe mango and add to the bowl along with 50g toasted, halved, unsalted macadamia nuts. To make the dressing, whisk together 3 tbsp olive oil, the juice of ½ lime and 3 tbsp finely chopped coriander.
    3. Fry 150g peeled, raw tiger prawns in 1 tbsp olive oil for 2 minutes each side until they turn pink. Scatter the warm prawns over the salad and drizzle over the dressing. Toss the salad and serve immediately.

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