Prawn mango, avocado and asparagus salad
|300 g||prawns — shelled with tails left intact, deveined and briefly dropped into boiling water until pink|
|1||mango — peeled, stoned, sliced|
|1/2||red pepper — thinly sliced|
|100 g||asparagus — trimmed|
|1/2||fresh chillies — deseeded, thinly sliced|
|1/2||cucumber — ribbons|
|1||red pepper — red, sliced diagonally|
|100 g||goat's milk cheese — chevin|
Place the mango slices on the plate then add prawns.
Add the rest of the ingredients randomly.
Sprinkle over the sliced chilli and micro greens.
Drizzle generously with the vinaigrette and grind over a bit of black pepper.
Serve with crusty country bread to mop up the delicious juices.