Grilled Prawns with Pineapple Salsa (Aldi’s)

serves 8+


  • 1kg Australian banana prawns
  • 2 Tab olive oil
  • 1 Tab parsley, chopped
  • Quarter of a fresh pineapple, chopped into chunks
  • 1 mango, chopped into chunks
  • 2 Tab fresh coriander, chopped
  • ½ tsp ground cumin
  • ½ tsp salt
  • Thaw prawns in fridge. Pat dry. Preheat large frying pan or BBQ grill. Place prawns in a large bowl and toss them in olive oil and parsley. Grill prawns for a few minutes either side, until starting to brown on the shell.
  • To make the salsa: chop pineapple into chunks. Finely chop the coriander. Remove mango cheeks from stone and remove skin. Remove excess mango from the stone. Chop mango into chunks.
  • Mix pineapple, mango, coriander, cumin and remaining ingredients together in a bowl.
  • Serve prawns hot with salsa on the side.

Cauliflower Steaks with Gremolata (Aldi’s)

serves 4-6