Amanda Laird: Prawns, parma ham, mint, mango and sheep's milk yoghurt

Prawns, parma ham, mint, mango and sheep's milk yoghurt. Photo / Babiche Martens

Serves 4

20 tiger or banana prawns
Olive oil
Salt and freshly ground black pepper
3 limes
4 slices parma ham
1 handful mint leaves
1 mango, peeled and diced
1 pomegranate
2 Tbs sheep's milk yoghurt (or use plain unsweetened)

1 Prepare the prawns by removing the head, then the shell. Using the point of a small sharp knife, run it the length of the back and remove the intestinal tract. Heat a pan; add a little olive oil and then the prawns. Cook over a high heat for 1 minute then turn over and repeat. Season and squeeze over the juice of 1 lime.

2 Arrange on a platter then drape over the ham, scatter the mint leaves and the diced mango. Halve the pomegranate and remove the seeds. You only need approximately a cup so reserve the rest for fruit salad, spooning over yoghurt or popping in a glass of bubbles. Add the seeds to the salad then season and drizzle with yoghurt and olive oil. Serve with lime.