Fresh from the fields.

Recipes from the Behr Kitchen

SalaRico with prawns and avocado mango
Ingredients for 4 people
1 SalaRico
1 ripe mango
1 avocado
3 spring onions
1/2 bunch coriander
1 red chilli pepper
2 tbsp. white wine vinegar
2 tbsp. honey
Pinch of salt
300 g prawns
A little olive oil for frying
2 cloves of garlic

Peel and dice the mango and avocado. Wash the spring onions and chilli and cut into thin rings. Wash, quarter and cut the SalaRico into strips, arrange on a plate or dish with the mango and avocado. Mix a dressing using the vinegar, honey, chill and onions and season with a little salt to taste. Gently heat the oil in a frying pan (must not steam) and flavour with the garlic. Fry the prawns and add to the salad. Drizzle the dressing over the salad and garnish with pieces of coriander.

Preparation time
0 Min.