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Prawn, Mango and Chorizo Salad

 Note: Our Specials are on our Secret Menu

 Country/Territory: South Africa

The pairing of chargrilled prawns, crispy chorizo and mango makes this the ultimate summer salad.

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Prawn, Mango and Chorizo Salad
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 garlic clove, crushed
  • 500g Coles Bakery Stone Baked Pane Di Casa bread, torn into small pieces
  • 500g peeled prawns, tails on
  • 2 chorizo, thinly sliced diagonally
  • 2 mangoes, peeled, sliced
  • 120g pkt Coles Brand Australian Baby Spinach Leaves
  • 1 small red onion, cut into thin wedges
  • 1 cup coriander sprigs
  • 1 spring onion, thinly sliced
  • 2 tablespoons white wine vinegar
  • Step 1
    Combine the oil and garlic in a small bowl. Place the bread in a separate small bowl and drizzle with half the oil mixture.
  • Step 2
    Combine 1 tablespoon of the remaining oil mixture 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.
  • Step 3
    Place the bread, prawns, and chorizo in a large bowl with mango, spinach, red onion and coriander.
  • Step 4
    Whisk the remaining oil mixture, spring onion and vinegar in a small bowl. Season. Add the dressing to the prawn salad and toss to combine. Serve immediately.
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