Grilled prawn & mango salad with chilli lime dressing
Serves 4 Prep 15 mins Cook 5 mins
✔gluten free
✔dairy free
500g peeled green prawns,
deveined, tails intact
2 x 400g cans no-added
salt cannellini beans,
rinsed, drained
1 large mango, thinly sliced
200g snow peas, thinly sliced
1 bunch watercress,
leaves picked
1 tablespoon lime juice, plus
lime wedges, to serve
1 teaspoon fish sauce
1 tablespoon rice vinegar
1 teaspoon caster sugar
1 long red chilli, seeded,
finely chopped
1 teaspoon finely grated ginger
1 Preheat a barbecue hotplate or chargrill pan over high heat. Lightly spray prawns with olive oil, then add to pan and cook for 1–2 minutes each side or until just pink and cooked through. Set aside.
Meanwhile, place beans, mango,
