Mango and Prawn Summer Salad

• 1tsp Rapeseed Oil
• 1 Courgette
• 200g Cooked Prawns
• 1/2 Lemon (juice)
• 100g Spinach
• 1 Avocado
• 5 Radishes
• 1 Mango
• 1tsp Olive Oil
• 4 Slices Olive Bread

• Heat the rapeseed oil in a small pan 
• Chop the courgette into quartered slices and add to the pan with a squeeze of lemon juice. Once almost cooked through add the prawns to the pan. Cook until courgette and prawns start to catch a little. 
• Meanwhile add the spinach to a large salad bowl. 
• Chop the slice up the avocado, radishes and mango. Add these to the salad bowl. 
• Add cooked prawns and courgette to the salad. 
• Serve salad with two slices of olive bread per person and a drizzle of extra virgin olive oil.

TTH x