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Ingredients

1/4 cup (60ml) extra virgin olive oil
1 garlic clove, crushed
500g Coles Bakery Stone Baked Pane Di Casa bread, 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 tablespoons white wine vinegar

Method

Step 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.
Step 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.
Step 3 Place the bread, prawns, and chorizo in a large bowl with mango, spinach, red onion and coriander.
Step 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.

Prawn, mango and chorizo salad

How to make Prawn, mango and chorizo salad

Ingredients

Method