Warm King Prawn Salad with Pink Radish and Red Onion
An inviting summer salad made up of king prawns, red onion and pink radish. The warm seafood salad is garnished with pretty nasturtium flowers and sumac.
Ingredients
| For the salad: | |
| 8 | small pink radishes, finely sliced |
| 200g | wild rocket leaves |
| A handful | of fennel leaves |
| 1 | red onion, sliced |
| 2 tbsp | olive oil |
| 12 | king prawns, peeled, tail left intact |
| 30g | pine nuts, lightly toasted |
| For the dressing: | |
| 2 tbsp | olive oil |
| 2 tbsp | orange juice |
| 1 tsp | za’atar |
| 2 tbsp | red wine vinegar |
| A few sprigs | of fresh coriander, finely chopped |
Method
To make the salad:
Combine the radishes, rocket, fennel and onion in a salad bowl. Heat the olive oil in a heavy pan and sauté the king prawns on a medium heat for 2 minutes on each side, until brown. Season and keep warm.
To make the dressing:
Combine all the ingredients, and season.
To serve:
Serve the salad on 4 plates and sprinkle with the pine nuts. Top each portion with 3 king prawns and drizzle with the dressing. If you wish to make this a really special summer salad, top with nasturtium flowers and sumac.
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