for 4 people

Chilli bread

1	pagnol rustique artisanal (approx. 370 g)
50 g	butter, soft
2	red chillies, deseeded, finely chopped
1	garlic clove, squeezed
1 tbsp	soy sauce

Vegetables and prawns

600 g	cauliflower, cut into florets, stem peeled and sliced
2	pak choi, halved lengthwise
250 g	unpeeled raw jumbo prawns (organic) (approx. 150 g)
2 tbsp	soy sauce
1 tbsp	oyster sauce

Mango sauce

1	mango, cut into pieces
2 tbsp	rice vinegar
¼ tsp	salt

How it's done

Chilli bread

Halve the bread crosswise and lengthwise, then cut lengthwise into thirds. Combine the butter, chilli, garlic and soy sauce, spread over the cut surfaces of the bread, place on a baking tray lined with baking paper.

Vegetables and prawns

Place the cauliflower, pak choi and prawns on the tray next to the bread. Combine the soy sauce and oyster sauce, brush the vegetables and prawns with the mixture.

Bake

Approx. 25 mins. in the centre of an oven preheated to 200 °C, remove.

Mango sauce

Place the mango, vinegar and salt in a measuring cup, puree, serve with the sauce.

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