recipe image
Prawn, Brie and Mango Salad
serves SERVES
6 as main or 8 as an entree
cooking time COOKING TIME
serves PREPARATION TIME
15 minutes
Ingredients
  • 2 spring onions, finely chopped
  • 2 tablespoons fresh mint, finely chopped
  • 2 tablespoons honey
  • ¼ cup lime or lemon juice
  • 1/3 cup light olive oil
  • ½ teaspoon sea salt
  • 1 fresh mango, finely diced
  • 1 lebanese cucumber
  • 120g mixed salad leaves
  • 400g peeled cooked cocktail prawns
  • freshly ground black pepper, to taste
  • 200g King Island Dairy Cape Wickham Brie
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Method
Remove King Island Dairy Cape Wickham Double Brie from refrigerator and bring to room temperature. Shake spring onions, mint, honey, lime, oil and sea salt in a screwtop jar until combined. Combine mango with half the dressing. Using a vegetable peeler, cut cucumber into ribbons, discarding the centre seeds. Toss cucumber, salad leaves, prawns and remaining dressing together and arrange on a platter or individual plates. Top with wedges of King Island Dairy Cape Wickham Brie and diced mango. Sprinkle with pepper and serve. Tips:
  • You can also use barbequed peeled green prawns instead of cooked prawns.
  • Any King Island Dairy Brie or Camembert can be substituted in this recipe.
  • Finely diced peaches or nectarines can be substituted for mango.
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