Prawn and mango salad

Ingredients (serves 4)

• 24 large cooked prawns, peeled, deveined (tails intact)
• 1 large mango, peeled, thinly sliced
• 1 Lebanese cucumber, sliced into ribbons (see tip)
• 1 cup dry-roasted cashew nuts

Method

1. Arrange prawns, mango, cucumber and cashews on plates. Serve.

Notes & tips

• Use a vegetable peeler to slice cucumber into ribbons.