Food & Wine
Lyndey Milan’s prawn salad with macadamia dressing
If you’re entertaining you certainly don’t want to spend your time toiling in the kitchen, so embrace Lyndey Milan’s easy-to-fix delicious macadamia recipe which is sure to spice up your traditional party fare, whether you’re hosting a BBQ or creating potluck dishes to share.
- 750g asparagus
- 200g baby rocket leaves
- 2 medium (2 x 300g) mangoes, sliced thinly
- 2 medium (2 x 170g) avocadoes, sliced thinly
- 1/2 cup loosely packed mint leaves
- 1 ¼ cups (175g) unsalted toasted macadamia nuts
- Coarsely ground black pepper
- 2kg medium cooked prawns or 1 kg peeled prawns
- 1/3 cup (80ml) strained passionfruit pulp (6 passionfruit)
- 1/2 cup (125ml) macadamia oil
- 2 small fresh red chillies, seeded, chopped finely
- 2 tablespoons (40ml) lime juice
- 1 tablespoon finely grated fresh ginger
- 1 teaspoon caster sugar
- 1/2 teaspoon salt
- Barbecue or grill asparagus until just tender. Cool and cut into thirds on an angle.
- Roughly chop ½ cup (70g) macadamias, finely chop ¼ cup (35g) and leave remainder whole.
- For the macadamia dressing, combine all ingredients in a screw-top jar; shake well. Just before serving add the ¼ cup finely chopped macadamias and shake again.
- Combine asparagus, rocket, mango, avocado, mint and macadamias on serving platter or individual bowls.
- Just before serving, put prawns on serving plates, drizzle with macadamia dressing.
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