Instructions: Heat the off at the side of a tiding pan then add the mustard seeds.

Fry for a few seconds until you see them start to pop.

Remove from the heat throw in the prawns and coat with the mustard seeds and oil. then leave to cool.

Next grate the mango and cucumber: if you wanlong thin strips the best tool for the is a mandolin (a special shredder and dicer) or use the widehole side of a grater for short shreds.

Alternatively use a knife to slice the mango and cucumber finely into elliptical discs then shred into long strips.

Next mix the citrus juices with the sugar to dissolve add the chilli and the red onion and leave to sit while you prepare the fenugreek and chilli salt.

In a mortar or spice grinder pound or blast the seeds until crushed then work in the salt and the chilli powder to produce a fine red crumblike mixture.

Next work through about a teaspoon of oil to bring out the red chilli colour. Finally toss the shredded mango cucumber and coriander with the sweet citrus dressing and the onion and pile onto plates or in bowls interspersing the layers with the mustardseed prawns. Sprinkle very lightly with the chilli and fenugreek salt plus coconut (if using) and serve.

Unripe green mangoes are used in asian salads but theyre tricky to pick up here. But the other varieties in the supermarket come in so under ripe they are perfect for this dish. If you want to leave out the fenugreek bit the salad is still worth making just salt the prawns when cooking and season the salad instead.

Serves 4

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