prawn summer salad

Serves 4

Poppy cooks…

1. Dice
   300g sweet potato and place on a baking tray. Drizzle with
   olive oil  and season with
   celtic sea salt + cracked black pepper and roast in a 180ºC oven for 30 minutes.
   
2. On a serving platter or divided amongst 4 dinner plates, place
   2 cups iceberg lettuce, sliced,
   mango, diced,
   100g snow peas, sliced diagonally,
   1/2 cup red cabbage, sliced,
   avocado, diced and roasted sweet potato.
   
3. In a frying plan combine
   1 tablespoon olive oil,
   2 teaspoon lime juice,
   red chilli, finely chopped,
   bunch coriander, chopped,
   300g prawns, deveined and cook until the prawn flesh is no longer translucent.
   
4. Serve the prawns on top of the salad.