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Prawns on Tomato & Oak Leaf Salad

Prawns on Tomato & Oak Leaf Salad
© Constantin Fischer
Home Food & Drinks Recipes Cooking Prawns on Tomato & Oak Leaf Salad

Prawns on Tomato & Oak Leaf Salad

Salad
Seafood

A summery salad, perfect for hot days. The dressing is topped with walnuts and fresh basil.

Constantin Fischer

For the prawns:

Ingredients (4 servings)
12 large tiger prawns
splash(es) olive oil

For the salad:

Ingredients (4 servings)
1 small oak leaf lettuce, red
500 g mixed tomatoes
pinch(es) salt

For the dressing:

Ingredients (4 servings)
6 walnut kernels
1 handful basil
2 tablespoon(s) apple cider vinegar
4 tablespoon(s) olive oil
2 tablespoon(s) natural yogurt
pinch(es) salt
6 coriander seeds
  • Wash the tomatoes, dry them and cut them into different sized pieces, put them in a bowl and lightly salt.
  • Cut the stalk from the lettuce, wash the lettuce leaves and spin dry. Tear the larger leaves into small pieces.
  • For the dressing, put the walnuts, basil, apple cider vinegar, olive oil, yoghurt, coriander seeds and a little salt in a blender. Blend the ingredients together until you have a creamy dressing (approx.1 minute).
  • Preheat the oven to 270°C. Place the prawns in an ovenproof dish and use a chef's blowtorch to scorch the shell on both sides. If you don't have a blowtorch, you can scorch the shells by tossing the prawns quickly in a very hot frying pan with a little olive oil.  Then finish cooking the prawns at 270°C in the oven for 5 minutes and drizzle with olive oil.
  • Arrange the salad on a large plate and drizzle with the dressing. 

Photo gallery of the preparation:

Constantin Fischer
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