Impress your family with this Prawn, mango and chorizo salad for dinner. Quick to prepare, fresh and wholesome, it's a winner for all.
- Serves4
- Cook time5 minutes
- Prep time15 minutes
Ingredients
- 1/4 cup (60ml) extra virgin olive oil
- 1 garlic clove, crushed
- 500g Coles Bakery Stone Baked Pane Di Casa (available in selected stores only), torn into small pieces
- 500g peeled prawns, tails on
- 2 chorizo, thinly sliced diagonally
- 2 mangoes, peeled, sliced
- 120g pkt Coles Australian Baby Spinach Leaves
- 1 red onion, cut into thin wedges
- 1 cup coriander springs
- 1 spring onion, thinly sliced
- 2 tbs white wine vinegar
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the oil and garlic in a small bowl. Place the bread in a separate small bowl and drizzle with half the oil mixture.Step 2
Combine 1 tbs of the remaining oil mixture and the prawns in a bowl. Season. Preheat a barbecue grill or chargrill on high heat. Cook the bread, prawns and chorizo for 4 mins, turning, or until the prawns and chorizo are browned and cooked through.
Step 3
Place the bread, prawns, and chorizo in a large bowl with mango, spinach, red onion and coriander.Step 4
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.
Prawn, mango and chorizo salad
- Serves4
- Cook time5 minutes
- Prep time15 minutes
Ingredients
- 1/4 cup (60ml) extra virgin olive oil
- 1 garlic clove, crushed
- 500g Coles Bakery Stone Baked Pane Di Casa (available in selected stores only), torn into small pieces
- 500g peeled prawns, tails on
- 2 chorizo, thinly sliced diagonally
- 2 mangoes, peeled, sliced
- 120g pkt Coles Australian Baby Spinach Leaves
- 1 red onion, cut into thin wedges
- 1 cup coriander springs
- 1 spring onion, thinly sliced
- 2 tbs white wine vinegar
Description
Impress your family with this Prawn, mango and chorizo salad for dinner. Quick to prepare, fresh and wholesome, it's a winner for all.
Method
Step 1
Combine the oil and garlic in a small bowl. Place the bread in a separate small bowl and drizzle with half the oil mixture.Step 2
Combine 1 tbs of the remaining oil mixture and the prawns in a bowl. Season. Preheat a barbecue grill or chargrill on high heat. Cook the bread, prawns and chorizo for 4 mins, turning, or until the prawns and chorizo are browned and cooked through.
Step 3
Place the bread, prawns, and chorizo in a large bowl with mango, spinach, red onion and coriander.Step 4
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.