Prawn, Brie and Mango Salad
Simple Summer Prawn, Brie and Mango Salad
|Serves:||6 as main or 8 as an entree|
|Preparation Time:||15 minutes|
- 200g brie
- 2 spring onions, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 2 tablespoons honey
- 1/4 cup lime or lemon juice
- 1/3 cup light olive oil
- 1/2 teaspoon sea salt
- 1 fresh mango, finely diced
- 1 lebanese cucumber
- 120g mixed salad leaves
- 400g peeled cooked cocktail prawns
- freshly ground black pepper, to taste
Remove brie from refrigerator and bring to room temperature. Shake spring onions, mint, honey, lime, oil and sea salt in a screwtop jar until combined. Combine mango with half the dressing. Using a vegetable peeler, cut cucumber into ribbons, discarding the centre seeds. Toss cucumber, salad leaves, prawns and remaining dressing together and arrange on a platter or individual plates. Top with wedges of brie and diced mango. Sprinkle with pepper and serve.
•You can also use barbequed peeled green prawns instead of cooked prawns.
•Any brie or camembert can be substituted in this recipe.
•Finely diced peaches or nectarines can be substituted for mango.