Recipes>Prawn Recipes
Warm King Prawn Salad with Pink Radish and Red Onion
by Silvena Rowe from Purple Citrus & Sweet Perfume: Cuisine of the Eastern Mediterranean
Easy
Serves 4
An inviting summer salad made up of king prawns, red onion and pink radish. The warm seafood salad is garnished with pretty nasturtium flowers and sumac.
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From the book
Purple Citrus & Sweet Perfume
Silvena Rowe
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Ingredients
| For the salad: | |
|---|---|
| 8 | small pink radishes, finely sliced |
| 200g | wild rocket leaves |
| A handful | of fennel leaves |
| 1 | red onion, sliced |
| 2 tbsp | olive oil |
| 12 | king prawns, peeled, tail left intact |
| 30g | pine nuts, lightly toasted |
| For the dressing: | |
| 2 tbsp | olive oil |
| 2 tbsp | orange juice |
| 1 tsp | za’atar |
| 2 tbsp | red wine vinegar |
| A few sprigs | of fresh coriander, finely chopped |
Method
Combine the radishes, rocket, fennel and onion in a salad bowl. Heat the olive oil in a heavy pan and sauté the king prawns on a medium heat for 2 minutes on each side, until brown. Season and keep warm.
To make the dressing:
Combine all the ingredients, and season.
To serve:
Serve the salad on 4 plates and sprinkle with the pine nuts. Top each portion with 3 king prawns and drizzle with the dressing. If you wish to make this a really special summer salad, top with nasturtium flowers and sumac.
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Ingredients
Method
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