Summer Prawn Pasta with Mango

Serving size: 2

Ingredients

  • 1 Mango
  • 2 Cooked risoni (enough for 2 for dinner)
  • 12 Bbq peeled prawns (marinated in dressing)
  • 1 Avocado
  • 1 Handful of fresh greens (original calls for arugula)
  • 250 Grams Cherry tomatoes (sweet)
  • 5 Tablespoons Coriander
  • 8 Tablespoons Extra virgin olive oil
  • 4 Tablespoons Lime Juice
  • 2 Garlic clove
  • 0.5 Teaspoon Salt
  • 0.3 Teaspoon Pepper

Instructions

    1

    Make the dressing and use half to marinade the prawns for about an hour. Taste the remaining dressing and adjust as needed for the salad Boil risoni

    2

    Cut the mango into half inch pieces, set aside Cut the avocado into half inch pieces, set aside Cut the tomatoes in half, set aside If using, finely sliced the red onion and set aside Finely chop the cilantro, set aside Wash greens and set aside

    3

    Bbq the prawns Either mix everything together in a big bowl or arrange it nicely on plates for people to mix themselves Add the prawns and cover with dressing