24 uncooked large king prawns (1.6kg) 1/4 medium pineapple (300g), chopped coarsely
1 slightly firm large mango (600g) chopped coarsely
1/4 cup loosely packed fresh mint leaves 2 tablespoons lime juice
HERB SAUCE
1/2 cup loosely packed fresh mint leaves 1/2 cup loosely packed fresh flat-leaf parsley leaves
1 clove garlic, quartered
2 tablespoons lime juice
1 tablespoon olive oil
1 Make herb sauce.
2 Cook prawns on heated lightly oiled grill plate (or grill or barbecue) until changed in color and cooked through.
3 Meanwhile, cook fruit on the same grill plate until browned lightly.
4 Combine prawns and fruit in large bowl with mint and juice. Divide prawn mix among serving bowls; drizzle with sauce
HERB SAUCE
Blend or process ingredients until combined
Serves 4 per serving
25g carbohydrate; 6.2g total barrel (0.9g saturated faty; 1402kJ (335ca) 43.7g protein
