Prawn Salad

Prawns Salad with Fresh Peas, Grilled Asparagus, Blood Orange, Balsamic Onions and Rocket, Almond Dressing (Summer)

Serves 4

800gr Prawns

1 Bunch Asparagus

200gr Fresh Peas

4 Blood Oranges

2 Red Onions

60ml Balsamic

100gr Fresh Rocket Leaf

6 tbsp Harding’s Almond Paste

Extra Virgin Olive Oil

Sea salt

Pepper

 

Method:

1. Preheat oven at 180 degrees Celsius.  Peel the red onions and cut into wedges.  Toss in equal quantities of balsamic and olive oil.  Season in salt and pepper and roast for 10 minutes, stirring at 5 minute mark.  Set aside to cool in the juices
2. Peel the oranges evenly and cut the segments out, set aside
3. For the asparagus, bend one asparagus spear until it snaps.  This will tell you where to cut the rest of the bunch, discard the woody end and toss the spears in olive oil salt and pepper
4. Grill the asparagus until it starts to blacken slightly, then set aside
5. Take the fresh peas out of the pods and blanch in hot water for 30 seconds then refresh in cold running water, set aside
6. Make a dressing with the almond paste and about ¼ cup of olive oil, salt and pepper.  Whisk until emulsified
7. Toss the prawns in olive oil, salt and pepper and grill for 1 minute on each side and place into a mixing bowl.
8. Place the cooked prawns, grilled asparagus, peas, roasted onions and rocket into the same bowl and dress with the almond dressing
9. Garnish with peeled orange segments

 

 

I know I have written about prawns the past few articles but I am really excited to point out that the prawn industry in South Australia has now been certified for sustainable fishing of the fabulous Western King Prawns harvested in Spencer Gulf.  You too should be excited because it means the future generations of South Australia will enjoy magnificent flavours of a truly local and environmentally friendly product!!  Be proud of being South Australian and support local and sustainable seafood

Photos by Jun Pang