Prawn, mango and chorizo salad

Pair chargrilled prawns, crispy chorizo and mango for the ultimate summer salad.

• 1/4 cup (60ml) extra virgin olive oil
• 1 garlic clove, crushed
• 500g Coles Bakery Stone Baked Pane Di Casa, torn into small pieces
• 500g peeled prawns, tails on
• 2 chorizo, thinly sliced diagonally
• 2 mangoes, peeled, sliced
• 120g pkt Coles Brand Australian Baby Spinach Leaves
• 1 small red onion, cut into thin wedges
• 1 cup coriander sprigs
• 1 spring onion, thinly sliced
• 2 tablespoons white wine vinegar

1. Step 1

   Combine the oil and garlic in a small bowl. Place the bread in a separate small bowl and drizzle with half the oil mixture.

2. Step 2

   Combine 1 tablespoon of the remaining oil mixture and the prawns in a bowl. Season. Preheat a barbecue grill or chargrill on high heat. Cook the bread, prawns and chorizo for 4 mins, turning, or until the prawns and chorizo are browned and cooked through.

3. Step 3

   Place the bread, prawns, and chorizo in a large bowl with mango, spinach, red onion and coriander.

4. Step 4

   Whisk the remaining oil mixture, spring onion and vinegar in a small bowl. Season. Add the dressing to the prawn salad and toss to combine. Serve immediately.