Prawn, Mango and Chorizo Salad

Ingredients

1/4 cup (60mL) extra virgin olive oil
1 garlic clove, crushed
500 g pane di casa, torn into small pieces
500 g peeled prawns, tails on
2 chorizo, thinly sliced diagonally
2 mangoes, peeled, sliced
120 g baby spinach leaves
1 red onion, cut into thin wedges
1 cup coriander sprigs
1 spring onion, thinly sliced
2 Tbs white wine vinegar

Method

Combine the oil and garlic in a small bowl. Place the bread in a separate small bowl and drizzle with half the oil mixture.

Combine 1 tablespoon of the remaining oil mixture and the prawns in a bowl. Season. Preheat a barbeque grill or char-grill on high heat. Cook the bread, prawns and chorizo for 4 minutes, turning, or until the prawns and chorizo are browned and cooked through.

Place the bread, prawns and chorizo in a large bowl with mango, spinach, red onion and coriander.

Whisk the remaining oil mixture, spring onion and vinegar in a small bowl. Season. Add the dressing to the prawn salad and toss to combine. Serve immediately.

Credits: Coles

Photo Credits: Coles