Nothing says “Australian summer” to me more than prawns, mangoes, avocado and our own native nut, the macadamia.
Preparation: 15 minutes
Cooking: 3 minutes
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
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
- 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.