Bbq capsicum prawns with rocket and mango salad

5 minutes / 2 people
Bbq capsicum prawns with rocket and mango salad

Preparation

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.

Ingredients

  • 1 lebanese cucumber;
  • 50g rocket leaves;
  • juice 1/2 lime or lemon;
  • 1 small mango, sliced
  • 300g peeled green prawns
  • 190g jar Saclà Capsicum & eggplant Stir through