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Prawn, mango and caramelised walnut salad

Name: Prawn, mango and caramelised walnut salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6
Ingredients: 1 cup (100g) walnuts; 2 tablespoons brown sugar; 2 avocados; 2 mangoes; 1kg cooked prawns, peeled (tails intact), deveined; 1 bunch watercress, leaves picked; 3 baby cos lettuce, leaves separated; 2 tablespoons lemon juice; 1/3 cup (80ml) extra virgin olive oil

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25m

15m

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Make the most of beautiful summer produce in the prawn, mango and walnut salad.

1 cup (100g) walnuts
2 tablespoons brown sugar
2 avocados
2 mangoes
1kg cooked prawns, peeled (tails intact), deveined
1 bunch watercress, leaves picked
3 baby cos lettuce, leaves separated
2 tablespoons lemon juice
1/3 cup (80ml) extra virgin olive oil

Method

1.

Preheat the oven to 170°C. Spread the walnuts over a baking tray and roast for 5 minutes.
2.

Meanwhile, combine brown sugar and 3 teaspoons cold water in a bowl. Add hot nuts and toss to coat in the sugar mixture. Return nuts to the baking tray and roast for a further 8 minutes or until crisp and caramelised. Set aside to cool.
3.

Peel and dice avocados and mangoes, then place in a large bowl with prawns, watercress, cos leaves and nuts. Whisk together the lemon juice and oil, and season well with salt and freshly ground black pepper. Toss the salad with the dressing just before serving.