Prawns, parma ham, mint, mango and sheep's milk yoghurt
( SERVES 4 )
Prawns are panfried then made into a salad with sweet mango, tangy sheep's milk yoghurt and rich parma ham - a few pomegranate seeds add a crunchy burst.
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|20||Prawns, tiger or banana|
|1 tbsp||Olive oil|
|1||Salt & freshly ground pepper, to season|
|4 slices||Ham, parma|
|1 handful||Mint leaves|
|1||Mango, peeled and diced|
|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.