Ingredients
- 20 fresh medium kingprawns (peeled and deveined)
Honey mango yoghurt dressing
- 2 cups of greek natural yoghurt
- 120g or 1 ripe mango cheek (tinned mango works perfectly fine also)
- 2Tbsp. honey
- white pepper and salt to taste
Salad
- 150g sno peas- julienne
- 1 ripe but firm pear- julienne
- 1 medium carrot- julienne
- 12 spanish onion- sliced
- 1 cup sliced purple cabbage
- 1 punnet of cherry tomatoes (quartered)
- 1 cup bean sprouts
- 2 handfuls of salad greens
- 1 cup roasted and crushed macadamias (whole nuts quickly roasted in a 220′ hot oven for upto a minute and then pulsed in a food processor)
Method
Honey mango yoghurt dressing
- Combine yoghurt, honey and mango cheek in a food processor and blend till smooth, add salt and pepper to taste. Refrigerate.
Salad
- Combine all ingredients in a large mixing bowl saving a small amount of the crushed macadamias for garnish.
- Pour a generous amount of yoghurt dressing over ingredients and gently mix through salad.
- Divide salad over 4 plates or bowls
- Place 5 peeled kingprawns on top of each salad and spoon a little bit more dressing over the top of them.
- Sprinkle with the remaining crushed nuts and serve
Enjoy!!!
