It’s a real scorcher out there today, and nothing is better on a hot day than a bit of tropical mango right? Whip out your spiralizer and begin to prep this gorgeous prawn and mango salad for dinner tonight.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
2 tbsp olive oil
400 g prawns, cleaned and deveined
1 tbsp chilli flakes
Salt and pepper
Juice of 1 lemon
2 tbsp sweet chilli sauce
1 tbsp rice vinegar
1 tbsp mirin
1 tsp fish sauce
2 mangoes, cored, peeled and sliced
2 cucumbers, spiralised or sliced into ribbons
1 red onion, peeled and finely slice
¼ cup mint

METHOD
1. Heat 1 tbsp olive oil over high heat. Add prawns to the pan, sprinkle with chilli, salt and pepper, and fry for 3–4 minutes on each side, until cooked through. (Smaller prawns might need less time in the pan.) Squeeze over a little lemon juice and remove from the heat.
2. For the salad dressing, whisk together the remaining 1 tbsp olive oil, sweet chilli sauce, rice wine vinegar, mirin, fish sauce and a pinch of salt.
3. To assemble, arrange the prawns, mango, cucumber noodles and onion in a serving dish. Drizzle with the dressing and toss to combine. Top with mint leaves.