I first had a version of this delicious salad at the wonderful Seaside café at the St Moritz Hotel in Cornwall. I just loved the combination of textures and flavours, and tried to recreate it as soon as I returned home.
The dressing of toasted sesame oil, lime and soy, along with fresh chilli and coriander give it a real Asian feel. If you don't have fresh lime juice, then Chinese rice vinegar is a great alternative.
Serves 2
1-2 tablespoons of rapeseed oil
1 ripe Mango or pack of pre-prepared mango cubes
180g cooked king prawns
Bag of rocket or salad leaves
Cucumber
Fresh coriander
Fresh mint
Seasoning
Fresh red chilli to taste (optional)
Toasted sesame seeds (optional)
Chilli, sesame and lime dressing
2 tablespoons of lime juice
2 tablespoons of toasted sesame oil
2 teaspoons of sweet chilli sauce
Fish sauce overpowering?
Maybe 1 sesame and 1 veg or light olive oil?
- Juice the limes.
- Place all of the dressing ingredients in a jug or jar and mix well to combine. Adjust to taste.
- Cut the mango into cubes.
- Cut the cucumber into small dice.
- Chop a handful of coriander and mint leaves.
- Scatter the salad leaves onto the plates, then top with the cucumber and chilli (if using).
- Add the prawns and mango and scatter over the fresh herbs and a sprinkling of toasted sesame seeds.
- Drizzle with the dressing and serve.
