3 Great Ways with SALADS

Perfect for summer gatherings

- 

Prawn, Mango and Fennel Salad

SERVES 6

PREP 30 MINS

1 bulb fennel, trimmed, halved

1 bunch thick asparagus

1 large mango (600g)

120g bag baby spinach leaves

150g red cabbage, thinly shredded

18 large cooked prawns, peeled, deveined, leaving tails intact

DRESSING

¼ cup olive oil

2 tbsp baby capers, plus extra to serve

2 tbsp red wine vinegar

3 tsp honey

2 tsp Dijon mustard

1 DRESSING Place all ingredients in a screw-top jar and shake to combine.

2 Reserve fronds from fennel. Thinly shave fennel using a mandolin or vegetable peeler. Thinly shave asparagus using a vegetable peeler. Place fennel and asparagus in a bowl of iced water.

3 Remove the flesh from mango. Thinly slice.