Using a vegetable peeler, peel cucumber into strips, discarding the seeds in the centre. Toss cucumber, rocket and lime juice together and arrange onto serving plates. Top with sliced mango. Mix the prawns with half the Saclà Capsicum & eggplant Stir through and bbq or chargrill until just cooked. Arrange prawns over salad and dollop with remaining Saclà Capsicum & eggplant Stir through.