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Ingredients
Method
- 2 Lebanese cucumbers
- 1 mango
- Small handful of mint leaves
- 500g cooked and peeled prawns
- 45g honey roasted macadamia nuts
- 60g rocket leaves
- Olive oil for drizzling
- For the Spicy Mango Dip
- 80g mayo
- 90g mango chutney
- 2 tsp sriracha
- Make the dip by mixing the ingredients in a small bowl. Season well, and set aside. Slice the mango and peel the cucumber into ribbons with a veg peeler.
- Toss together the mint and rocket leaves in a bowl with the mango, prawns and cucumber. Sprinkle with macadamia nuts and drizzle with oil, and serve with the dipping sauce.
10 mins
4 serving
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