A delicious option for healthy festive season cooking

Ingredients

• 300g sugar snap peas, trimmed
• 32 large cooked king prawns, peeled, deveined, tails intact
• 2 large ripe mangoes, cheeks removed, thinly sliced
• 1 large Lebanese cucumber, halved lengthways, thinly sliced diagonally
• 100g baby Asian salad leaves

Dressing

• 2 tablespoons mirin (Japanese rice wine)
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 long red chilli, seeded, finely chopped
• 1 teaspoon finely grated ginger
• 1 teaspoon brown sugar

Step 1

Blanch sugar snap peas in a saucepan of boiling water until bright green and slightly tender. Drain. Rinse under cold running water.

Step 2

Place peas, prawns, mango, cucumber and salad leaves in a large bowl. Gently toss to combine.

Step 3

Make dressing: put mirin, lime juice, olive oil, chilli, ginger and sugar in a small bowl, whisk until well combined. Divide salad between plates and drizzle each with dressing.

Serves 8
Per serve: 3g fat, 147 Calories