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Thursday, December 20, 2012,3:36 AM by
J.Sujatha

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PRAWN, MANGO AND MOZZARELLA SALAD WITH GRILLED PEPPER SALSA

Serves :
4

Preparation Time :
15 minutes

Cooking Time :
10 minutes

Preparation Method :

  • Grilled Pepper Salsa: Put the pepper on a grill rack, brush with little oil and grill under a preheated hot grill for 10-12 minutes, turning frequently until slightly softened and charred all over.
  • Transfer bell peppers to a large bowl and cover tightly with plastic wrap, then let stand for about 20-25 minutes.
  • When cool enough to handle, peel peppers, discarding stems and seeds, and cut lengthwise into thin strips. Toss with remaining salsa ingredients.
  • Place it in a blender with the juices, the vinegar and sugar and blend until smooth.
  • Transfer to a bowl and whisk in the oil, season with salt and pepper to taste and set aside.
  • Toss the salad leaves and radicchio with the oil in a large bowl then stir in the mango, mozzarella and prawns carefully.
  • Divide between 4 serving plates and drizzle over the pepper salsa. Serve with French bread.

INGREDIENTS

  • 12-14 large cooked prawns, peeled
  • 250 grams ripe mango, peeled, pitted and thinly sliced
  • 150 grams mozzarella cheese, diced
  • 100 grams mixed salad leaves
  • 30 grams radicchio, shredded
  • 2 tablespoons Cooking oil
  • French bread, to serve

Grilled Pepper Salsa

  •  4 teaspoon Cooking oil
  • 2 teaspoon balsamic vinegar
  • 1 garlic clove, finely chopped
  • 100 grams red pepper
  • Pinch of sugar
  • Salt and pepper, to taste

12 comments for “Prawn, Mango and Mozzarella Salad with Grilled Pepper Salsa”

  • Posted Sunday, February 12, 2023 at 1:02:00 AM

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