Mediterranean Mango Melon And Mint Salad With King Prawns Recipes

Steps:

• Three hours before serving: make the dressing. Put the garlic and coriander in a food processor with 1 tsp salt and the sugar, then pulse to a pulp. Add the chilli, ginger and citrus juices and pulse until smooth. Cover and chill.
• Two hours before serving: cut the watermelon into segments, remove the skin and seed the flesh. Cut into lozenges about 3cm wide.
• Mix the melon and prawns and add the spring onions, lemongrass, ginger, lime zest and lime leaves. Chill.
• To serve: toss the dressing and herbs into the salad and scatter with chilli and peanuts.

Steps:

• In a large salad bowl, whisk together the vinegar, salt and pepper. Gradually add the olive oil. Taste and adjust seasonings.
• Just before serving, add the lettuce, sweet peppers, mangoes, cantaloupe, onions, olives, walnuts, and chopped fresh mint; toss until well mixed.
• Arrange on individual serving plates, and top each salad with 3 or 4 fresh orange segments and 4 or 5 king prawns, plus a lemon wedge and sprigs of fresh mint. Serve at once.

Steps:

• Whisk lime juice, lime zest, chile peppers, and sugar together in a bowl until dressing is smooth. Combine shrimp, mango, cucumber, and mint in a bowl; add dressing and toss to coat. Drizzle vinegar over salad.

Steps:

• Mix the avocado with the lemon juice, then toss with the prawns, mango, tomatoes, cucumber, spinach and mint. Pack into a lunchbox and drizzle over the sweet chilli sauce, then chill until ready to eat.

Steps:

• To make pickled onions, combine the thinly sliced red onion and the red wine vinegar in a small bowl. Cover; chill for at least one hour.
• Pour the orange juice into a large salad bowl. Whisk in the olive oil and orange zest; season with 1/4 teaspoon salt, and a pinch of black pepper. Toss the cantaloupe, watermelon, and mango in the dressing. Just before serving, stir in the pickled onions and cilantro leaves.
• Cut the avocados into 1/2 inch dice; place in a small bowl. Sprinkle with the lime juice, and season with the remaining 1/4 teaspoon salt. Stir lightly to combine. Spoon an even amount of avocado into the bottom of 6 large martini or wine glasses. Top avocado with melon salad; garnish each salad with a lime slice.

Steps:

• Mix together the lime juice, chilli, fish sauce and sugar in a large bowl. Add the shallots and three quarters of the peanuts and mix well. Cover and set aside for up to 4 hours.
• Peel and coarsely grate the mango or apple, and stir into the mixture along with the mint. Heat the oil in a frying pan or wok, add the prawns and stir fry quickly until evenly pink - about 2 minutes.
• Scatter the lettuce leaves on a serving plate and spoon the salad mixture in the centre. Surround with the prawns and scatter over the remaining peanuts and spring onions.