A full version with recipes can be found at the Slow Travel Berlin website. more...
Full version with recipes can be found at Slow Travel Berlin. more...
I've been a big fan of Felicity Cloake's Perfect column for the Guardian ever since it started. more...
A fresh, summery salad with Thai flavours to serve with barbequed prawns. It’s quite hot; use only one chilli, or omit it entirely if you don’t care for spice. You can, of course grill the prawns on a griddle or in a frying pan instead. For a vegetarian version, prepare the feta cheese in this recipe (perhaps replacing the herbs with some crushed coriander seeds) and instead of baking in the oven, place the little foil parcels on the barbecue or griddle for five minutes or so.
Serves 4 as a starter
1 ripe mango
2 ripe avocadoes
a small bunch of coriander
2 spring onions
2 small hot red chillies
4 whole raw king prawns
For the dressing
juice of 2 limes
1 tbsp soy sauce
2 tbsps olive oil
a splash of fish sauce (optional)
Remove the heads, legs and shells of the prawns, but leave the tails in place. De-vein.
Peel, stone and chop the mango and avocadoes into chunks and put in a mixing bowl. It doesn’t need to be too neat; they’ll get bashed around anyway when you toss the salad.
Roughly chop the coriander and add to the mango. De-seed and finely chop the chillis, chop the spring onions into thin rounds and add both to the bowl.
Shake all the ingredients for the dressing together, pour over the salad and toss gently with two spoons. Divide the salad between four bowls.
Grill the prawns on a hot barbeque or griddle until bright pink and cooked through – a couple of minutes each side. Top each bowl of salad with a cooked prawn and serve immediately.