Prawns, parma ham, mint, mango and sheep's milk yoghurt

Viva 4/2/2010

Amanda Laird

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Serves 4

20	Prawns, tiger or banana
1 tbsp	Olive oil
1	Salt & freshly ground pepper, to season
3	Limes
4 slices	Ham, parma
1 handful	Mint leaves
1	Mango, peeled and diced
1	Pomegranate
2 tbsp	Yoghurt, sheep's milk, or plain unsweetened

Prepare the prawns by removing the head, then the shell. Using the point of a small sharp knife, run it the length of the back and remove the intestinal tract. Heat a pan; add a little olive oil and then the prawns. Cook over a high heat for 1 minute then turn over and repeat. Season and squeeze over the juice of 1 lime.
Arrange on a platter then drape over the ham, scatter the mint leaves and the diced mango. Halve the pomegranate and remove the seeds. You only need approximately a cup so reserve the rest for fruit salad, spooning over yoghurt or popping in a glass of bubbles. Add the seeds to the salad then season and drizzle with yoghurt and olive oil. Serve with lime.