Prawn and Mango Salad

Ingredients

• 12 cooked wild Australian prawns, peeled
• 2 mangoes, peeled and cut into wedges
• 2 pink grapefruits, peeled and segmented
• 1 Lebanese cucumber, peeled and thinly sliced
• 2 cups baby mâche leaves or watercress
• 1 cup mint leaves
• Toasted coconut and fresh lime, to serve
• 1 clove garlic, finely chopped
• 2 tbsp grated palm sugar
• ¼ cup coconut milk
• 2 tbsp lime juice