The weather is warming up and I’m all about it! It means light and punchy salads like this zesty little number.

I hate pineapple on pizza. Just nope. However chuck some heat, both from the pan and actual chilli, on it and I’m all for pineapple in savoury things. Mostly as a salsa, or in salad.

The pineapple in this salad is the very last thing to hit the pan so it soaks up the flavour from the prawns. There’s loads of textures in this salad to compliment the salty, sweet and sour flavour combination.

You can serve it as an entree for 4 or a light lunch for 2.

Ingredients

300g shelled raw prawns

1 pink grapefruit, segmented

1/2 red chilli (deserted if you want to keep the heat down), finely sliced

1 avocado, finely sliced

1 bunch asparagus

3 radish, finely sliced

1/4 pineapple, in 1cm thick semi circles

2/3 cup mint leaves

2/3 cup coriander leaves

1/2 cup coconut flakes

2 Tbs spring onion

Marinade/dressing

2 Tbs pink grapefruit juice

1 Tbs ponzu sauce

2 tsps freshly grated ginger

1/4 tsp white pepper

1/2 red chilli (deserted if you want to keep the heat down), finely diced

Directions

Being a small pot of water to the boil. Remove woody ends from the asparagus then cut into 3cm pieces. Once the water is boiling add the asparagus cook for 1 minute then strain and set aside.

Combine marinade ingredients, reserve 2 Tbs to use as the dressing. Pour the rest of the marinade over the prawns and toss to coat.

Place a medium sized fry pan on medium high heat. Once hot add the coconut and toast until golden. Remove from the pan, add the prawns and cook a few minutes each side.

Meanwhile combine the herbs, radish, chilli, spring onion, grapefruit, avocado and coconut and toss with the dressing to coat.

Remove the prawns from the pan and then add the pineapple. Grill for a few minutes and then remove from the pan, season with salt and pepper and chop into bite sized chunks.

Divide the salad between plates and then top with the prawns and pineapple. Enjoy!

HH. xx