Char-grilled prawn, mango and feta salad

Packed full of fresh, high quality ingredients, this beautiful salad made with grilled prawns, juicy mango and creamy, crumbled feta is perfect for a warm Summer's evening.

  • 15 mins preparation
  • 5 mins cooking
  • Serves 4
  • Print


Char-grilled prawn, mango and feta salad
  • 500 gram green prawns, peeled, deveined, tails intact
  • 2 tablespoon olive oil
  • 2 tablespoon parsley, chopped
  • 2 clove garlic, crushed
  • 250 gram cherry tomatoes, halved
  • 200 gram rocket leaves
  • 200 gram feta cheese
  • 1 mango, seeded, peeled, chopped
  • 1 tablespoon balsamic vinegar


Char-grilled prawn, mango and feta salad
  • 1
    In a medium bowl, combine prawns, half of the oil, parsley and garlic. Marinate 5 minutes. Season to taste.
  • 2
    Preheat barbecue grill on medium. Cook prawns 1-2 minutes each side, until colour changes and they're cooked through.
  • 3
    In a large bowl, combine tomatoes, rocket, feta and mango, tossing gently. Top salad with prawns. Drizzle with combined remaining oil and balsamic vinegar.


If you prefer no cooking at all, use cooked prawns. Toss them in the marinade before serving and reduce the garlic to 1 small clove, as garlic is much stronger when it's raw.

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