BBQ'd green prawns, eggplant chunks and mango tossed through salad with an Asian style dressing.
Spray eggplant wedges with oil then BBQ on heated grill, hot plate or in large frypan until soft. Remove, chop into bite-size chunks and keep warm. BBQ prawns (using more spray oil) until just cooked, at same time grill or BBQ mango cheek, cut side down, until golden (scoop flesh out with a spoon to add to salad).
Meanwhile assemble salad ingredients in large bowl and combine dressing ingredients in lidded jar, shaking to combine.
Toss prawns, mango and eggplant chunks through the salad, add dressing just before serving.
Enjoy with a crisp white wine!
Other seafood can be substitued instead of prawns, use 700gr of mixed seafood
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