Prawn, rocket & feta salad

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

60g butter

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.


3 responses to “Prawn, rocket & feta salad

  1. I love rocket as a salad leaf, I often rustle up the following during summer:

    First, chop some tomatoes finely, removing as much of the seeds and liquid as possible. Put these in a bowl, sprinkle with salt and a little (good) balsamic vinegar. leave this to marinate for a few mins while you prepare the rest.

    Rip up some rocket leaves into forkable pieces and rip some parma ham (or cooked pancetta as an alternative) in on top of them. Then I usually add some parmesan or other strong cheese, depending on what’s in the fridge. Dress the salad with nice olive oil and a little balsamic (not too much as you’ll be adding the tomatoes).

    Next stop is tidying up, leaving the tomatoes to marinate as long as possible. when ready, add them to the salad and mix well. Serve with a nice light white wine, Italian is usually perfect.

  2. Yum sounds good. Will have to try that! That reminds me of a lovely recipe I used to have for chicken and cherry tomatoes marinated in balsamic. It was divine with mash. Must dig it out.

  3. what is the name of the book for this recipe

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