Maddie’s Grilled Prawn Salad with Mint, Lime, Honey and Coconut Dressing Ingredients Method Serves: 4 Time: 25 minutes Level: Easy Looking for more recipe ideas? For dinner inspiration, food trends and roundups of the most delicious new recipes, visit sitchu.com.au/recipes Explore More Recipes Salad 500-600g large raw prawns, peeled, deveined 1 ripe Kensington Pride mango, diced 1 ripe avocado, diced 1 lebanese cucumber, diced 2 small baby gem or cos lettuce, chopped 1 tbsp honey 2 tbsp butter, softened 2 garlic cloves, finely chopped Lime wedges for serving Dressing Juice of 1 lime 2 tbsp coconut water 1 tbsp honey 1 tbsp extra virgin olive oil Handful of fresh mint leaves, finely chopped Pinch of salt & pepper Start off by preparing the salad dressing. In a small bowl, whisk together all the ingredients until combined. Set aside. In a bowl, toss prawns with garlic, butter, honey, and a pinch of salt and pepper until evenly coated. Heat a barbecue grill or pan over medium-high heat and brush/ drizzle with a little oil. Add prawns and cook on each side for 2-3 minutes until flesh is white and cooked through. Add all the ingredients to a large mixing bowl, toss until combined, then transfer to a serving plate. Garnish with extra mint leaves and serve with lime wedges. You can find the video of this recipe on Maddie’s Instagram page @pinch_of_maddie 09 SITCHU MAGAZINE
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