Bart's Recipes
Slice the red chilli pepper in half lengthwise, remove the seeds and mince the flesh very finely. Peel the half mango and cut the flesh into small, even cubes. Place the two handfuls of rocket in a large mixing bowl.
Heat a small amount of extra virgin olive oil in a frying pan over medium heat. Add the large prawns along with the finely minced chilli pepper and a pinch of turmeric. Cook the prawns, stirring regularly, for about two to three minutes until they turn pink on all sides. Remove the pan from heat immediately.
Transfer the warm prawns directly from the pan to the rocket in the mixing bowl. Add the mango cubes as well. Drizzle with the remaining extra virgin olive oil and add a pinch of Celtic sea salt. Toss everything gently but thoroughly so the oil and flavors distribute evenly throughout the salad.
Divide the prawn salad among plates or bowls. Ensure the warm prawns and mango cubes are distributed evenly among the portions. Serve immediately so the contrast between the warm prawns and fresh rocket remains optimal.
