Tiger Prawn Salad
Sunny days in London for me mean salad lunches. They're quick to throw together and so deliciously refreshing! The smell of fresh fish from the fishmonger on the high street made my day! If you don't have a fishmonger nearby, the big supermarkets tend to have someone available at the fish counter so use them but if possible support your neighbours! #TeamSmallBusiness but I do love my big brands too I won't lie!
I purchased a few of foodace's condiments recently and this was the perfect opportunity to try them out! You can find and purchase them here! This obviously means I was impressed!
You'll need a frying pan, a large bowl and if you're planning ahead, why not make some of my delicious zobo to go with it too?!
For the salad..
1 organic little gem lettuce
1 organic large on the vine tomato
1 large handful of organic spinach
100g organic feta
For the prawns
3 tiger prawns
3 tiger king prawns
1tbsp olive oil
1 tsp fresh basil
1 tsp fresh coriander
1 inch piece of ginger
1 chilli (choose a variety for your tolerance and deseed if you like it mild)
1tbsp foodace all-purpose seasoning
1/2 sweet pointed pepper
-Finely chop the coriander, basil, chilli and ginger and set aside.
-De-seed and slice the pepper and set aside also.
-De-vein the prawns by making an incision across the spine and removing the black thread embedded in the flesh.
-Rinse the prawns and set aside.
-Place the frying pan on the stove top and add the butter. Turn the heat to medium. My cooker goes from 1-9 so I did this on 5.
-Once the butter is melted, add the olive oil, the prepped ingredients; chilli, ginger, basil, coriander, pepper and the all-purpose seasoning.
-Add the prawns and cook for 2mins on each side then finish by broiling at 200°C for 2 mins.
-To prepare the salad, remove the lettuce butt and separate the leaves then rip rougly into small pieces.
-Rinse the lettuce, spinach, tomato and pomegranate then pat dry the leaves with a kitchen towel and place in a large bowl. I have a salad spinner so I tend to use this for the leaves but when I'm lazy I colander the lot and serve in the colander over a large bowl.
-Roughly chop the tomato and add to the leaves.
-Take the feta and chop into 1cm pieces or crumble then add to the salad.
-Halve the pomegranate and squeeze the seeds and juice into a bowl. Use a spoon to take out the white flesh and then tip the contents into your salad. This serves as your dressing.
-You can combine the salad and the prawns or serve like I did for maximum effect 😉