Description
A truly tasty prawn salad with yummy red pepper mayo.
Ingredients
Red pepper mayo
1 large red pepper
1 clove garlic
3 Tbsp (45 ml) good-quality mayonnaise
¼ C (60 ml) chopped coriander
salt and pepper to taste
Prawn salad
200 g cooked prawn tails
1 small papaya, peeled, seeded and sliced
1 large ripe avocado pear, peeled and cubed
6 salad spring onions
juice of ½ lemon
salt and pepper
¼ C (60 ml) micro-leaf rocket
½ C (125 ml) ready-made croutons
3 Tbsp (45 ml) mixed seeds
extra virgin olive oil, for drizzling
Instructions
Preheat the oven to 200 ˚C.
Red pepper mayo
Roast the pepper until softened and charred. Place into a bowl, cover with plastic wrap and allow to sweat for 15 minutes. Remove the skin from the pepper and cut into quarters, reserving the juice.
Place the peeled pepper and garlic into a food processor. Blitz until smooth. Add the remaining ingredients and blend until well combined. Season to taste. Chill in the fridge before serving, if possible.
Prawn Salad
In a mixing bowl, gently combine the prawn tails, papaya, avocado and spring onions with the lemon juice, and season to taste. Arrange on a serving dish and scatter with rocket, croutons and seeds.
Drizzle with olive oil and serve the red pepper mayo on the side.
