LAST NIGHTS DINNER
The vegetables that I blogged yesterday that came from my garden, I was going to use them to make a chicken salad with but it kind of changed during the day and I decided to make a prawn salad instead. It was so simple, extremely yummy, healthy but filling that I just have to share the recipe with you.
A little tip, when defrosting prawns place them in water with about 45ml of fine salt, it will make them a little firmer and remove the fishy smell that prawns can sometimes have.
Recipe:
Moroccan spiced prawns with oven roasted peppers and rosa tomatoes, herbed feta and garlic rubbed whole wheat crouton salad
(enough for 2ppl)
Ingredients:
150g prawns, shelled, deveined
5ml Moroccan rub – the one from Woolworths
1 red pepper – from the garden
5 rosa tomatoes – from the garden
½ a head of ice berg lettuce
1 cake of herbed feta, cut into blocks
1 slice of whole wheat bread, cut into cubes
1 garlic clove
30ml wholegrain mustard
Seasoning
15ml balsamic vinegar
60ml olive oil
30ml water
Method:
· Roast the vegetables in the oven, then slice and set aside.
· Make the vinaigrette – combine the mustard, seasoning and vinegar then slowly add the olive oil, lastly whisk in the water and allow to infuse.
· Cut the bread into cubes, drizzle with a splash of oil and place under the grill, once toasty remove and rub with fresh garlic.
· Slice the lettuce, place into a bowl with the vegetables, feta cubes and dress with the vinaigrette.
· Heat up 15ml of oil add the Moroccan spice and cook gently for a minute, increase the heat, add the prawns and sauté until just cooked.
· Place the warm prawns on top of the salad and top that with the garlic croutons.
