- 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
| - 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
|
