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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.

From the book


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


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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