#prawn salad recipe
This light and tasty Grapefruit, Prawn and Feta Salad makes an excellent and refreshing lunch on a sunny day. Perfect after a spot of gardening or flower-picking. Have a good one!
Ingredients (serves 1):
- ½ tablespoon linseed oil
- ½ tablespoon pure raw honey
- ½ teaspoon freshly cracked black pepper
- a pinch of salt
- ½ lemon
- a dozen cooked (boiled or steamed) prawns, cooled
- a small Green Onion
- ½ cup broad beans
- 2 cups red leaf lettuce, rinsed
- ½ pink grapefruit
- 15 grams/½ ounce Feta Cheese
In a medium bowl, combine linseed oil andhoney. Add black pepper and just a pinch of salt. Give a good stir, to combine. Thoroughly squeeze in the juice of the lemon halve. Whisk until well-blended.
Peel the prawnsand add them to the bowl.
Finely chop Green Onion, and add to the bowl as well, saving a bit of the chopped green part, for garnish. Toss well to coat prawnsindressing. Place in the refrigerator, and chill, for at least half an hour.
Meanwhile,
Retrieve the prawnsfrom the refrigerator. Peel broad beans, and add to the bowl. Toss to combine and coat in dressing.
Roughly chop lettuceand add to the bowl. Scoop grapefruit flesh with a spoon, and add to the bowl as well. Toss gently, to mix.
Spoonsaladinto serving plate. Crumble Fetaon top, and sprinkle with reserved chopped green part of the Green Onion.
EnjoyGrapefruit, Prawn and Feta Salad with a glass of chilled dry white wine, like a South African Chardonnay or a New Zealand Sauvignon Blanc.
