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Mango, peanut and prawn salad

Looking for a salad that can stand as a meal on its own? Our mango, peanut and prawn salad is loaded with goodness, and you can have it ready for supper in only 25 minutes!


For the salad
600g udon noodles, cooked
400g prawns, cleaned
¼ cup olive oil
3 small brinjals, halved
3 mangos, peeled and cubed
300g mangetout, thinly sliced
100g unsalted peanuts, toasted and roughly chopped
30g bean sprouts
30g micro herbs
Black sesame seeds, to sprinkle
For the dressing
Juice and zest of 2 limes
150 ml olive oil
50g coriander, roughly chopped

For the salad
1. Blanch prawns in a pot of salted water until they turn pink and the tails start to curl. Refresh in iced water.
2. Heat the oil in a griddle pan and grill the brinjals until golden. Drain on paper towel and season.
3. Place all ingredients (except brinjals and sesame seeds) in a bowl and toss.
For the dressing
1. Squeeze the limes into a bowl. Add the oil in a trickle, whisking continuously until the dressing emulsifies and becomes glossy. Add coriander and season well.
2. Top salad with grilled brinjals, sprinkle with sesame seeds and drizzle with dressing.

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