Mango and Prawn Summer Salad

Grilling prawns gives an intense smoky flavor, so my recommended method of cooking is on a heated griddle. Cook prawns for 2-3 minutes on each side until they turn pink. Directly remove them from the heat to avoid overcooking, which could make them tough.

Cubed mango and sliced cucumber both enhance the attractiveness and taste of the salad. You should aim for pieces that are bite-sized and easy to manage for your guests.

Mix mint and coriander leaves in a large bowl - using fresh herbs really makes a difference in the overall flavor. Toss in grilled prawns, mango cubes, and cucumber.

A good quality olive oil can strengthen your salad dressing. Stir lime juice, olive oil, honey, salt, and pepper in a separate small bowl until well combined. My tip: Honey will not only add a sweet taste but can act as an emulsifier ensuring your dressing won’t separate.

Drizzle dressing over the pre-tossed salad. You can either do this immediately before you serve the dish, or it on the side for each individual to add to their liking - allows everyone to control their own level of sourness or sweetness.