1 clove garlic, crushed
1 tablespoon chilli sauce
2 tablespoons olive oil
4 tablespoons lime juice
1/4 cup chopped fresh mint
4 cups mixed salad leaves
1/2 telegraph cucumber
1 red capsicum, sliced
1 punnet cherry tomatoes, quartered
2 large mangoes, peeled and sliced
16 cooked king prawns, peeled with tails left attached
Freshly ground pepper
1. Combine garlic, chili sauce, oil, lemon juice and mint in a small bowl. Stir well.
2. Wash salad leaves slightly in cold water, and then dry shake or rotate. Blot any excess moisture with a paper towel.
3. Cucumber half cut, leaving the shell. Mix the cucumber, pepper, tomato, mango, shrimp and salad leaves in a large bowl, add the dressing and toss well.
4. Pile the salad on individual plates. Season with freshly ground pepper to taste and serve immediately.