Enjoy everything summer has to offer – crisp and crunchy fruit and veg, topped with succulent straight-from-the-ocean prawns and drizzled with a dressing that oozes flavour.
Recipe by Andrew Draper of Harvey’s
Salad:
12 large PnP prawns, cooked and peeled
1 PnP cucumber, cut into long ribbons
1 packet PnP salad leaves
1 PnP papaya, peeled and sliced
4 PnP tomatoes, quartered then hollowed out to make petals
60g PnP rocket
1 PnP red onion, sliced
2 PnP figs, quartered
1 pomegranate, halved and seeds removed
Dressing:
1 tsp red peppercorns
1 tsp green peppercorns
1 tsp Dijon mustard
1 tsp honey
50ml PnP Red Wine Vinegar
150ml PnP Olive Oil
PnP Salt and Pepper to taste
Arrange all salad ingredients on a plate, topping it with the prawns. Blend all dressing ingredients together. Chill well and serve on the side. Serves 4.
Chef’s tips
Cook prawns in their shells in boiling water until just firm then plunge into very cold water, then peel them. Peeling them after they are cooked keeps them from shrinking during cooking.
If you don’t fancy seafood, you can substitute smoked chicken or grilled chicken breast.
To get cucumber ribbons, use a sharp veggie peeler.
Wild rocket is better for salads.
All ingredients available from Pick n Pay
2 Comments
I cannot get enough of this! The flavours are amazing.
Just what we need for these hot summer evenings – will definitely try this one!