¼ cup (60ml) extra virgin olive oil
1 garlic clove, crushed
500g Stone Baked Pane Di Casa bread, torn into small pieces
500g peeled prawns
2 chorizo, thinly sliced diagonally
2 mangoes, peeled, sliced
120g pkt baby spinach leaves
1 small red onion, cut into thin wedges
1 cup coriander sprigs
1 spring onion, thinly sliced
2 tablespoons Simply Stirred Melon, Mustard Seed & Mint Dressing
1 tablespoon Simply Stirred Caramelised Balsamic Dressing
Combine the oil and garlic in a small bowl. Place the bread in a separate small bowl and drizzle with half the oil mixture.
Combine 1 tablespoon of the remaining oil mixture, 1 tablespoon of Simply Stirred Caramelised Balsamic Dressing and the prawns in a bowl. Season. Preheat a barbecue grill or chargrill on high heat. Cook the bread, prawns and chorizo for 4 mins, turning, or until the prawns and chorizo are browned and cooked through.
Place the bread, prawns, and chorizo in a large bowl with mango, spinach, red onion and coriander.
Whisk the remaining oil mixture, including the Simply Stirred Melon, Mustard Seed & Mint Dressing, spring onion and vinegar in a small bowl. Season. Add the dressing to the prawn salad and toss to combine. Serve immediately.
Great as a side dish or as a meal on its own. This also works beautifully with Chicken if you prefer.