With the house full of dust and builders, I am currently living in a serviced apartment which makes cooking a bit of a challenge. I am already missing my cake and muffin tins and my beloved mortar and pestle but with summer around the corner, there are plenty of simple recipes that require little preparation. This is my favourite Sydney salad utilising some of the best produce Australia has to offer. Mangoes are coming into season and reed avocados are cheap and creamy. I love macadamias but you can add other nuts or seeds instead.Serves 4 as starter or 2 as a main
Salad
- 250 – 300 g of cooked Australian prawns
- Red capsicum thinly sliced
- 3 large handfuls of rocket
- ½ large kensington mango, cubed
- ½ large reed avocado, sliced
- 1 handful of mint leaves chopped
- ¼ cup of macadamias –chopped or smashed
Dressing
- 1 tbsp lime juice
- 1 tbsp of tamari
- 3 tbsp of olive oil
- 1 red chilli sliced finely
- salt and pepper
Toss the rocket and capsicum and top with avocado, mango, prawns, nuts and mint. Mix the dressing ingredients and drizzle over the salad.
