Prawn, mango and chorizo salad

Pair chargrilled prawns, crispy chorizo and mango for the ultimate summer salad.

Recipe «Prawn, mango and chorizo salad» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 1/4 cup extra virgin olive oil, 1 garlic clove, crushed, 500g Coles Bakery Stone Baked Pane Di Casa, torn into small pieces, 500g peeled prawns, tails on, 2 chorizo, thinly sliced diagonally , 2 mangoes, peeled, sliced, 120g pkt Coles Brand Australian Baby Spinach Leaves, 1 small red onion, cut into thin wedges , 1 cup coriander sprigs, 1 spring onion, thinly sliced, 2 tbsp white wine vinegar.

Ingredients:

• 1/4 cup extra virgin olive oil 
• 1 garlic clove, crushed 
• 500g Coles Bakery Stone Baked Pane Di Casa, torn into small pieces 
• 500g peeled prawns, tails on 
• 2 chorizo, thinly sliced diagonally 
• 2 mangoes, peeled, sliced 
• 120g pkt Coles Brand Australian Baby Spinach Leaves 
• 1 small red onion, cut into thin wedges 
• 1 cup coriander sprigs 
• 1 spring onion, thinly sliced 
• 2 tbsp white wine vinegar 

Instructions

1. Combine the oil and garlic in a small bowl. Place the bread in a separate small bowl and drizzle with half the oil mixture.
2. Combine 1 tablespoon of the remaining oil mixture and the prawns in a bowl. Season. Preheat a barbecue grill or chargrill on high heat. Cook the bread, prawns and chorizo for 4 mins, turning, or until the prawns and chorizo are browned and cooked through.
3. Place the bread, prawns, and chorizo in a large bowl with mango, spinach, red onion and coriander.
4. Whisk the remaining oil mixture, spring onion and vinegar in a small bowl. Season. Add the dressing to the prawn salad and toss to combine. Serve immediately.