Today's lunch is a firm favourite in our house and has several varieties that I try to rotate whenever mangos are in season. Today's variety is served with prawns and a peanut butter dressing which I cannot take credit for ( I found it on Pinterest years ago but cannot remember who original credit goes to, sorry!).
Simple and quick to prepare this comes together in a few minutes.
Cook some quinoa to packet instructions and drain well. Arrange on plates. Dice a large mango, arrange your favourite salad leaves on plates (I like baby leaf spinach and rocket) . Arrange mango on top. Add sliced pepper (I like red but yellow or green work equally well). Add cooked, peeled prawns and any other salad items of your choice (cucumber, spring onions etc).
In a saucepan stir together 1 tbsp peanut butter, 2 tsp sweet chilli sauce, 1 tsp olive oil, 2 tsps soy sauce. Optional addition of chilli flakes. If it's looking a bit thick/sticky add some water to deglaze the pan and thin it out.
Pour dressing over your salad. Serve and enjoy a tasty healthy meal mmmm.
Non seafood waters could swap the prawns for macadamia nuts and chopped avocado.
For those with nut allergies this salad is equally nice without the peanut sauce, sometimes if I'm in a hurry I will just drizzle over some olive oil and add a sprinkling of chilli yum.
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