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.

The post Cucumber noodle, prawn and mango salad appeared first on MyKitchen.

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!

SERVES 6 // COOKING TIME 25 min

INGREDIENTS
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

METHOD
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.

The post Mango, peanut and prawn salad appeared first on MyKitchen.