Thai Prawn & Mango Salad (LC)

Ingredients

• 1 small carrot

• ½ cucumber

• Juice of ½ lime

• 1 tsp soy sauce

• 1 tsp fish sauce

• 1 tsp chilli sauce

• 1 tsp olive oil

• ½ tsp honey

• ½ garlic clove, crushed (or ¼ tsp garlic paste)

• ¼ tsp fresh ginger, grated (or ginger paste)

• 1 spring onion, sliced

• 5-6 cherry tomatoes, halved

• ½ red pepper, finely sliced

• ½ mango, sliced

• 140g cooked prawns (fresh or frozen, defrosted)

• 1 tbsp fresh coriander leaves (optional)

• ¼ fresh chilli, finely chopped (optional)

• 15g cashew nuts

Instructions

1. Using a potato peeler, peel the carrot and cucumber, then cut them into thin matchsticks.

2. Mix the lime juice, soy sauce, fish sauce, chilli sauce, olive oil, honey, garlic and ginger in a large bowl.

3. Add the carrots, cucumber, spring onion, tomatoes, red pepper, mango and prawns to the bowl and mix gently to coat everything in the dressing.

4. To serve, place the salad into a bowl and top with fresh coriander (if using), fresh chilli (if using) and cashew nuts.

Lunch

Serves: 1