PRAWN AND MANGO SUNSHINE SALAD THREE WAYS

Preparation time 30 mins Cooking time 15 mins Serves 6

1/2 cup pecan halves

1/3 cup caster sugar

1/4 water

3 baby gem lettuces, leaves separated

2 Lebanese cucumbers, cut in ribbons

2 mangoes, sliced

2 avocados, sliced

1.5kg large cooked prawns, peeled and deveined, tails on

Mint and flat-leaf parsley leaves, to serve

Baguette (for Prawn bites, see right)

DRESSING

1/2 cup whole-egg mayonnaise

1/3 cup crème fraiche

1/4 cup tomato sauce

1 Tbsp chopped dill

1 tsp Tabasco sauce Sea-salt flakes and freshly ground black pepper, to season

STEP 1 Arrange pecans close together on a small oven tray lined with baking paper. Put sugar and water in a small frying pan on medium heat. Cook, stirring, for 3 minutes or until sugar is dissolved. Increase heat to high. Boil, without stirring, for 8-10 minutes or until mixture becomes golden brown. Working quickly, pour hot toffee mixture over pecans on tray. Set aside to cool completely, then roughly chop.

STEP 2 To make dressing, combine all ingredients in a bowl. Season.

STEP 3 Arrange lettuce, cucumber, mango, avocado and prawns in a serving bowl. Season. Sprinkle with candied pecans, mint and parsley. Serve with dressing on the side.

TO MAKE PRAWN COCKTAILS, cut avocado into wedges and finely dice mango and cucumber. Spoon some dressing into large serving glasses. Add lettuce, avocado and prawns. Sprinkle with mango and cucumber and drizzle with dressing. Season. Top with candied pecans, mint and parsley. Serve.

TO MAKE PRAWN BAGUETTE BITES, slice baguette into 1cm thick slices and toast lightly. Top with a little dressing, then shredded lettuce, cucumber ribbons, diced mango and avocado, and prawns. Spoon over a little dressing, top with candied pecans, mint and parsley, then season. Serve.