Prawns, parma ham, mint, mango and sheep's milk yoghurt
Photo by Babiche Martens
Prawns are panfried, then made into a salad with sweet mango, tangy sheep's milk yoghurt and rich parma ham. A few pomegranate seeds add a crunchy burst.
- Prepare the prawns by removing the head, then the shell. Using the point of a small sharp knife, run it the length of the back and remove the intestinal tract.
- Heat a pan, add a little olive oil and then the prawns. Cook over a high heat for 1 minute then turn over and repeat. Season and squeeze over the juice of 1 lime.
- Arrange on a platter then drape over the ham, scatter the mint leaves and the diced mango. Halve the pomegranate and remove the seeds. You only need approximately 1 cup, so reserve the rest for fruit salad, spooning over yoghurt or popping in a glass of bubbles.
- Add the seeds to the salad, then season and drizzle with yoghurt and olive oil. Serve with lime.