Need some inspiration with your summer salads? Throw a little fruit in there! For some extra vitamins, a little sweetness and some vibrant colour, mango is a great addition to many salads!
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
1. 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.
2. Place the bread, prawns, and chorizo in a large bowl with mango, spinach, red onion and coriander.
3. 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.