High Protein | High Fibre

Mango, chickpea & spiced prawn salad

Name: Mango, chickpea & spiced prawn salad
Yield: 1 serving
Ingredients: 80g chickpeas; 90g ripe mango, diced; 60g red pepper, finely diced; 80g cherry tomatoes, quartered; 50g red onion, finely diced; ¼ small red chilli, finely sliced; 5g fresh coriander leaves, roughly chopped; 10ml extra virgin olive oil; 5g mild curry powder; 1 (2g) small garlic clove, crushed; 140g raw king prawns; ½ lime lime juice

406

Calories

34.8g

Protein

11.4g

Fibre

A bright, refreshing salad that comes together in minutes. Sweet mango and chickpeas meet spiced, juicy prawns with a warm curry-lime dressing, perfect for a light lunch or speedy dinner.

Serves 1

Mango, chickpea & spiced prawn salad: recipe photograph from Finding Balance by Jemima Prest

Ingredients

Servings

chickpeas80g
ripe mango, diced90g
red pepper, finely diced60g
cherry tomatoes, quartered80g
red onion, finely diced50g
small red chilli, finely sliced¼
fresh coriander leaves, roughly chopped5g
extra virgin olive oil10ml
mild curry powder5g
small garlic clove, crushed1 (2g)
raw king prawns140g
lime juice½ lime

Nutritional values are estimates based on ingredients entered into the NutraCheck app. Exact values may vary depending on specific ingredients used.

Method

01
Place the chickpeas, mango, red pepper, cherry tomatoes, red onion, chilli and coriander in a bowl.
02
Heat the olive oil in a frying pan over a medium heat. Add the curry powder and cook briefly until fragrant.
03
Add the garlic and prawns and cook for 3–4 minutes, turning regularly, until the prawns are pink, opaque and completely cooked through.
04
Squeeze the lime juice into the pan and toss the prawns through the spiced cooking juices.
05
Tip the prawns and all the juices from the pan into the chopped salad. Mix everything together well and serve.