Thai Prawn and Mango Salad

3 ounce bag mixed salad leaves
4 inch piece of cucumber
1 large mango
juice of 1 lime
4 tablespoons sunflower oil
1 teaspoon caster sugar
1 ounce butter
1 garlic clove, crushed
2 teaspoons Thai red curry paste
1 pound large cooked peeled prawns, thawed if frozen
2 tablespoons chopped fresh coriander

Arrange the salad leaves in a large salad bowl.

Cut the cucumber in half, scoop out the seeds and cut into slices.

Peel the mango and cut into thin slices around the stone.

Scatter the cucumber and mango over the salad leaves, cover with plastic film and chill until ready to serve.

To make the salad dressing, mix together the lime juice, oil, sugar and seasoning in a small bowl, then chill. Melt the butter in a large frying pan and fry the garlic for 30 seconds.

Stir in the curry paste, toss in the prawns and cook until just heated through. T

ip the cooked prawns over the salad mixture, sprinkle with the coriander and serve at once.

Serves 4 to 6 as a starter or 2 to 3 as a main course.