Nothing says “Australian summer” to me more than prawns, mangoes, avocado and our own native nut, the macadamia.
Ingredients
750g asparagus
200g baby rocket leaves
2 medium (2 x 300g) mangoes, sliced thinly
2 medium (2 x 170g) avocadoes, sliced thinly
1/2 cup loosely packed mint leaves
1 ¼ cups (175g) unsalted toasted macadamia nuts
coarsely ground black pepper
2kg medium cooked prawns or 1 kg peeled prawns
Macadamia Dressing
1/3 cup (80ml) strained passionfruit pulp (6 passionfruit)
1/2 cup (125ml) macadamia oil
2 small fresh red chillies, seeded, chopped finely
2 tablespoons (40ml) lime juice
1 tablespoon finely grated fresh ginger
1 teaspoon caster sugar
1/2 teaspoon salt
Instructions
Barbecue or grill asparagus until just tender. Cool and cut into thirds on an angle. Roughly chop ½ cup (70g) macadamias, finely chop ¼ cup (35g) and leave remainder whole.
For the Macadamia Dressing: Combine all ingredients in a screw-top jar; shake well. Just before serving add the ¼ cup finely chopped macadamias and shake again.
Combine asparagus, rocket, mango, avocado, mint and macadamias on serving platter or individual bowls.
Just before serving, put prawns on serving plates, drizzle with Macadamia Dressing.
