Summer on a plate

Four mouth-watering recipes that will have you set for summer entertaining.

Prawn Tacos with Pineapple Salsa

Makes 12

12 corn tortilla 24 prawns peeled/tails removed (pre cooked will be perfect) 1 Dole pineapple (will use half for recipe) 1 avocado ½ cup coriander, fresh leaves

¼ cup mint, fresh leaves 1 small lebanese cucumber 3 limes, fresh 1 red chilli, fresh ½ red/green cabbage 200g sour cream (we recommend Lewis Road Creamery)

Cut Dole Pineapple in half. Core & set aside 1 half which will be used for the Salsa. Slice into 8 & cut into 10mm cubes. Place in bowl. Slice cucumber, remove seeds, cut into 5mm cubes. Cut red chilli in half, remove seeds, thinly slice. Roughly chop ¼ cup of fresh coriander leaves & 1/8 cup of fresh mint leaves. Add all to bowl.

Squeeze 2 fresh limes into the bowl & season with salt & pepper. Place to the side & leave to sit. Thinly slice cabbage & place in a bowl. Squeeze over ½ lime to add freshness.

Halve & slice avocado in to long lengths. Place to the side. Bring skillet or frying pan to a high heat & flash fry prawns both sides to ensure they are heated through & golden brown colour. Set to side.

Warm through corn tortillas. Start to build the taco’s with cabbage on the base, add sliced avocado followed by prawns & finishing with the fresh pineapple salsa. Top with small dollop of sour cream & remaining fresh coriander & mint leaves to garnish. Freshly squeeze lime juice over top & season with salt & pepper.