Atherton Tableland Salad

500gr shell pasta

Red onion, thinly sliced

1 mango, thinly sliced

2 avocados, thinly sliced

750gr cooked redclaw

¼ cup fresh coriander

1/3 cup chopped mint

• Cook pasta and drain well.

• Combine pasts with ¾ of the onion, mango, avocados, redclaw and herbs; add coconut dressing, toss gently.

• Top with remaining onion, mango, avocado, redclaw and herbs.

Coconut Dressing:

280gr can coconut cream

2 tsp. grated lime rind

2 tbsp. lime juice

1 tbsp. fish sauce

1 tsp. bottled chopped chilli

1/3 cup olive oil

1 tbsp. brown sugar

• Combine all ingredients is screw top jar and shake well.

• (Dressing can be made a day ahead).