A quick & easy recipe (just two steps!) packed with flavour. It is the perfect summer salad and ideal for hot, summer days!
ALSO SEE: Prawns in lime, honey and chilli
Recipe by Vickie de Beer, Assisted by Lichelle May and Inemarie Rabie. Photography: Lee Schwagele
Ingredients
- For The Dressing:
- 2tsp ginger, grated
- 2tsp garlic, finely chopped
- 1 chilli, chopped
- 1tbsp soy sauch
- 1tbsp honey
- 2tbsp lime juice
- 2tbsp olive oil
- For The Salad:
- 500g cooked Spekko Royal Umbrella Jasmine Rice
- 1 mango, peeled and diced
- 1 small pawpaw, peeled and diced
- 1 pineapple, peeled and diced
- 1 cucumber, diced
- 2 chives, finely chopped
- 2 large handfuls of coriander leaves, roughly chopped
- 100g roasted peanuts
- 16 prawns, cleaned and cooked
Instructions
- For the dressing, mix all the ingredients together and season to taste.
- For the salad, place the rice in a bowl, mix in the mango, pawpaw, pineapple, cucumber, chives, coriander and peanuts, and arrange the prawns on top. Pour over the dressing just before serving.