Salad spectacular!

Enjoy everything summer has to offer – crisp and crunchy fresh fruit and veggies topped with succulent straight-from-the-ocean prawns and drizzled with a dressing that oozes flavour. What else could you ask for?

Prawn and Papaya Salad

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.

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.

PnP Salt and Pepper to taste

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 Supermarkets and Hypers KZN.

Pictures: Jacqueline Putz

Recipes by Andrew Draper, chef/owner of Harvey’s, Morningside