Fresh and light with a little bit of spice this summer salad is sure to impress

Mango and Prawn Salad

Ingredients

• 600g medium cooked prawns
• 2 large mangoes, sliced
• 1 continental cucumber, quartered lengthwise, chopped
• 1 long red chilli, finely chopped
• 2 tablespoons finely chopped flat-leaf parsley leaves
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• iceberg lettuce leaves
• Lemon wedges, to serve

Method

1. Peel and de-vein prawns, discarding tails.
2. Place the prawns, mango, lettuce, cucumber, chilli, parsley, olive oil and lemon juice in a medium bowl. Season with salt and pepper. Toss gently to combine.
3. Serve with lemon wedges.