Name: Prawn and Pomegranate Salad with Candied Peanuts
Prep time: 20 min
Cook time: 15 min
Ingredients: 1/2 cup sugar; 1 cup roasted unsalted peanuts; Salt flakes, to taste; 250g green prawn cutlets, deveined; 1/4 cup ZOOSH Wild Times Mango, Chilli & Lime; 2 cloves garlic, crushed; Olive oil spray; 75g rocket leaves; 1 pear, thinly sliced; 1/3 cup pomegranate seeds

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HEAT sugar in a heavy based saucepan and cook without stirring until the sugar melts and is amber in colour. Add peanuts and working quickly, toss and coat in the sugar mixture
SPREAD mixture in a single layer onto a paper lined tray, sprinkle with salt and allow to cool completely. Roughly chop or break into pieces
PLACE prawns in a bowl, add 2 tablespoons dressing and the garlic and stir to combine. Stand for 10 minutes
HEAT a BBQ plate or frypan and spray with oil. Cook prawns until done to your liking
TOSS rocket and pear together on a flat serving platter. Top with prawns and drizzle with remaining dressing. Sprinkle with candied peanuts and pomegranate. Serve immediately

HEAT sugar in a heavy based saucepan and cook without stirring until the sugar melts and is amber in colour. Add peanuts and working quickly, toss and coat in the sugar mixture
SPREAD mixture in a single layer onto a paper lined tray, sprinkle with salt and allow to cool completely. Roughly chop or break into pieces
PLACE prawns in a bowl, add 2 tablespoons dressing and the garlic and stir to combine. Stand for 10 minutes
HEAT a BBQ plate or frypan and spray with oil. Cook prawns until done to your liking
TOSS rocket and pear together on a flat serving platter. Top with prawns and drizzle with remaining dressing. Sprinkle with candied peanuts and pomegranate. Serve immediately

HEAT sugar in a heavy based saucepan and cook without stirring until the sugar melts and is amber in colour. Add peanuts and working quickly, toss and coat in the sugar mixture
SPREAD mixture in a single layer onto a paper lined tray, sprinkle with salt and allow to cool completely. Roughly chop or break into pieces
PLACE prawns in a bowl, add 2 tablespoons dressing and the garlic and stir to combine. Stand for 10 minutes
HEAT a BBQ plate or frypan and spray with oil. Cook prawns until done to your liking
TOSS rocket and pear together on a flat serving platter. Top with prawns and drizzle with remaining dressing. Sprinkle with candied peanuts and pomegranate. Serve immediately