cucumber, peeled into ribbons (discard seedy core)
200g
cherry tomatoes, quartered
1
avocado, destoned and sliced
Small handful coriander, leaves picked and roughly chopped
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Line a large baking sheet with baking parchment. For the prawns, in a medium bowl, mix the kefir yogurt, spices and plenty of seasoning. Add the prawns and stir to coat.
Step 2Measure the desiccated coconut into a shallow bowl. Working a handful at a time, add coated prawns to the coconut and toss to coat, then remove to lined sheet. Repeat with remaining prawns.
Step 3Cook in oven for 15-20min, turning halfway through, or until golden and crispy.
Step 4Meanwhile, make the dressing. In a high-speed blender or the small bowl of a food processor, whizz ½ the mango with the kefir yogurt, vinegar and some seasoning, until smooth. Empty into a serving bowl.
Step 5For the salad, arrange the lettuce wedges, cucumber, tomatoes, avocado and remaining mango on a platter or individual plates. Top with the prawns and sprinkle over the coriander. Drizzle over the dressing and serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
