I’ve never been great for trying adventurous salad recipes but some friends had us over for dinner recently (it was the night of the almost ill-fated milly filly) and produced the most delicious salad as a starter. The lovely Denise sent on the recipe and I tried it out on my parents at the weekend. They agreed it was moreish and utterly satisfying. Five stars all round.
This salad would also make a great main course in summer. Need to check the name of the cookbook (it’s something fish-related) to give the author due credit.
Warm prawn, rocket and feta salad
(Serves 4 as a light main course)
1kg raw medium prawns
4 spring onions, chopped
4 tomatoes, chopped
1 red pepper, chopped (I used a jarred pepper – the raw lads can be indigestion-inducing)
1 can chickpeas, drained
1 tblsp chopped fresh dill
1 tblsp shredded fresh basil
60ml extra virgin olive oil
2 small red chillies, finely chopped
4 cloves garlic, crushed
2 tblsp lemon juice
300g rocket leaves
150g feta cheese
1. Peel the prawns and remove dark vein from prawn backs.
2. Combine the spring onions, tomato, pepper, chickpeas and herbs in a bowl.
3. Heat the oil and butter in a large frying pan, add prawns and stir over high heat for 3 minutes. Add the chilli and garlic and continue cooking until prawns turn pink. Remove from heat and stir in lemon juice.
4. Arrange the rocket leaves (on platter or individual plates), top with tomato mixture, then prawn mixture and crumble feta on top.