Prawn and Mango with Grilled Haloumi Salad


My husband Paul grew up eating fresh caught and cooked school prawns. Although they are laborious to peel, he has now convinced me that they are the sweetest and tastiest prawns you can eat. This salad was inspired by a kilo of ‘as fresh as you’ll find’ school prawns, that we were fortunate enough to purchase from a local fisherman just cooking his morning’s catch on the shores of Lake Macquarie last summer. This makes a perfect Christmas Day dish!

serves 6

what you need
200g haloumi cheese, sliced thinly
120g mixed salad greens
1/2 cup fresh coriander leaves
2 lebanese cucumbers, cut into 3cm dice
2 mangoes, peeled and flesh thinly sliced
1 avocado, peeled and cut into 3cm dice
1 small red chilli, deseeded and finely sliced (optional)
juice of 1 lime
1 tbsp extra virgin olive oil
1kg cooked school prawns, peeled and chilled
juice of 1/2 lemon, to serve

what you do

1. Cook the slices of haloumi cheese in a dry frying pan, over medium heat, for one minute on each side until golden brown. Set aside to cool.
2. Combine all the ingredients, except the prawns, in a large bowl and toss to dress.
3. Arrange the salad on a platter. Sprinkle the prawns over, then the haloumi slices. Finish by  squeezing the lemon juice over the prawns and haloumi.

Note: This salad is best eaten immediately, as the lemon, lime and prawn juices will cause the salad leaves to wilt and soften.

V option: Substitute toasted whole almonds for the prawns.

mangoes come from a tropical fruiting tree, which produce a fleshy stone fruit, oval in shape, yellowy orange in colour and sweet to taste. Mangoes which are native to India, are now grown all round the world and make up approximately half of all tropical fruits produced worldwide. Rich in antioxidants, vitamins and nutrients, they are best eaten raw as a fruit or included in a salad. Very ripe mangoes are perfect for making a sauce or chutney.                                         

©Jane Grover – Recipe from Jane’s cookbook ~ NAKED FOOD the way food was meant to be’