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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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