Ingredients (Serves 4)

• 400g/14oz large raw prawns, already peeled
• 8 slices Rankin Selection Brown Soda Bread

For the marinade

• 2 tbsp peanut or olive oil
• Juice and grated zest of 2 limes
• 40g/11⁄2oz brown sugar
• 1 clove garlic, crushed
• 2.5cm/1in piece fresh root ginger, peeled and grated
• Tiny pinch of dried chilli flakes

For the mango salad

• 1 mango, peeled and sliced
• 1 small red onion, peeled and finely sliced
• 1 mild red chilli, finely sliced
• 6 radishes, trimmed and finely sliced
• 25g/1oz pomegranate seeds
• 1 small bag ready-prepared mixed baby salad leaves
• Handful fresh mint leaves
• 2 tsp fresh coriander leaves

Mix together the marinade ingredients, pour over the prawns and leave to marinate for at least 30 minutes.

Combine all the salad ingredients in a large bowl.

Heat a non-stick frying pan until hot. Remove prawns from the marinade (reserving the marinade), and cook until pink. Remove and place in a large bowl.

Add the reserved marinade to the frying pan and boil for 2-3 minutes until reduced to a syrup. Add this syrup to the prawns then mix in the mango salad.

To serve, place 2 pieces of the brown soda bread on each plate and top with the prawns and salad.