Thursday, February 12, 2015

Three of the Best - Salad Days # 9, 10 & 11

Out there in blogland I often hear some of you talk about dishes in your "regular rotation", but I seriously don't have any kind of regular rotation going on in my household.  I sometimes think it might make life a little bit easier if I did, but I just don't.  Truth is, even though I often say things like "this was so great, I'll definitely be making this again" - I usually don't.  I get seduced by some new idea and seldom make the same thing twice.

That said, there is a small selection of salads in my repertoire that I really have made several times because they were that good, and so I thought that it bears reintroducing them to you.

Roasted Eggplant, Mango & Soba Noodle Salad 2

Roasted Eggplant, Mango & Soba Noodle Salad
This is a salad, unsurprisingly, from my food hero - Yotam Ottolenghi - and with mangoes (albeit imported ones) and eggplant being in abundance right now, this is a great time for this salad.  Because we don't grow mangoes in New Zealand, they are one of the few imported items in the fruit and veggie department in which I allow myself to indulge over summer, and I really make a feast of it.  Lush, juicy mangoes alongside smokey, roasted aubergines is not a combination I would have ever thought of, but it really works.

Green Tea Soba Noodles with Soy-Roasted Salmon and Broad Bean & Radish Salad 1

Green Tea Soba Noodles with Soy Roasted Salmon & Broad Bean-Radish Salad
Adapted from a recipe by Donna Hay, this is probably one of my favourite dishes I've posted of all time, and one I really have repeated numerous times.  Try this once, and I'm sure it will become one of your regulars too.  A visually stunning dish, packed with great punch of flavour from the wasabi-ginger dressing, and yet quick and easy to prepare.  This is the perfect maximum impact - minimum effort dish.

Baby Spinach Salad with Dates & Almonds 3

Baby Spinach Salad with Dates & Almonds
When we had our time over at I Heart Cooking Clubs cooking with Ottolenghi, this was one of my favourite dishes I made.  I know several of my fellow participants, and several of my friends in the Tasting Jerusalem group also loved, so don't just take my word for it - this is a salad you definitely need to have in your "rotation".

This is salad numbers 9, 10, and 11 in my Salad Days, 28 days of salad project.   What's that you ask?  Well,  I've said it here a dozen times or more ... I love salads.  A big bowl, substantial salad is hands down my favourite meal any time of the year.  Such is my love of salad, that I'm challenging myself to come up with a different salad every day for the month of February - that's 28 days of salads - and I plan to share as many of them as I can with you.  I'll also be doing some flashbacks to some of my favourite salads I've shared in the past.


What's more, I'm giving you the opportunity to share some of your favourite salads with me too.  Have a favourite salad you'd like to share?  Simply link up your salad recipe using the linky tool at the bottom of this post.  The linky will be open all month, and you can join in any day or every day, and link as many recipes as you like.  Feel free to grab the Salad Days badge from the sidebar to include in your post if you'd like to.  There's really no rules around linking up, other than please, use your manners and link your post back to this one.  Linking old posts is fine too, just please edit them to include the back link.  Thanks for sharing your favourite salad with us.




Sunday, February 8, 2015

Burmese Chilli Prawns with Hot & Sour Asian Slaw - Salad Days # 8

Burmese Chilli Prawns with Hot & Sour Asian Slaw 1

This week at I Heart Cooking Clubs we're exploring the theme "East Meets West", choosing Diana Henry fusion dishes with a global influence.

Living here in New Zealand, I'm no stranger to fusion food - I'm sure the same can be said for most of my "neighbours" on the Pacific Rim.  It has always fascinated me, in just about any country, the influence that its immigrants has on the local food culture.  When I was growing up, Chicken Chop Suey at the local Chinese restaurant was about as exotic as it got.  In the last 20 years, however, increasing numbers of Asian immigrants has had a huge influence on the New Zealand culinary landscape.  Previously unheard of ingredients are now readily available;  Thai, Vietnamese, Indian, Malaysian, Burmese, Bangladeshi, and Indonesian restaurants abound;  and even the pantries of this nation's most unadventurous cooks would boast a bottle of soy sauce at the very least.

Burmese Chilli Prawns with Hot & Sour Asian Slaw 2

Looking through Diana Henry'd book A Change of Appetite, I thought her Burmese Chilli Fish with Hot & Sour Salad was the perfect dish to fit the brief.  The hot and sour salad, which is essentially an Asian take on a classic cole slaw seemed like the epitome of fusion food to me.  I made quite a few changes to the recipe ... For a start I replaced the fish with prawns, and tweaked the curry paste a little.  And I rang a few changes to the salad as well - adding in some red cabbage along with the white, and adding carrot, green papaya, cherry tomatoes, mint and peanuts to the slaw, and as I did with the curry paste I tweaked the dressing a bit.

Burmese Chilli Prawns with Hot & Sour Asian Slaw 3

This dish definitely had the wow factor - an absolute explosion of flavours and textures, and just enough heat to leave my lips tingling at the end of it ... in a good way.  If you like Asian flavours, I urge you to give this a try the next time you have cole slaw on your mind.

Burmese Chilli Prawns with Hot & Sour Asian Slaw Recipe
Inspired by recipe from Diana Henry
from A Change of Appetite
Serves 2 as a substantial meal

For the Burmese Chilli Prawns:
300g raw prawns, shells removed and deveined
1x clove garlic, roughly chopped
generous pinch of salt
piece of fresh ginger about the size of your thumb, grated
1/2 red chilli, roughly chopped (deseed if you like less heat)
1 teaspoon ground turmeric
1 tablespoon olive oil
1 teaspoon sesame oil
1 teaspoon lime juice

For the Hot & Sour Asian Slaw:
1x cup finely shredded white cabbage
1x cup finely shredded red cabbage (plus extra leaves for serving)
1x carrot finely shredded (a julienne peeler is ideal)
1x cup finely shredded green papaya
2x radishes, thinly sliced (a mandoline works perfectly if you have one)
12x cherry tomatoes, halved (use different colours if you can)
generous handful of mint leaves, roughly chopped
large handful of roasted peanuts, roughly chopped
1/2 red chilli, roughly chopped (deseed if you like less heat)

For the dressing:
2 tablespoons olive oil
1 teaspoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon fish sauce
1 teaspoon lime juice

Preheat oven to 180 degrees C (350 degrees F).

Place garlic, salt, ginger, chilli, turmeric, olive oil, sesame oil and lime juice in a mortar and pestle, and grind to a paste.  Add paste to the prawns, and toss until all the prawns are well coated in the paste.  Put prawns in a single layer in an ovenproof dish, and bake in the preheated oven until cooked through - depending on the size of your prawns this will take between 5 and 10 minutes.

Meanwhile, place the dressing ingredients in a small jar and shake vigorously until well combined.  Taste and then adjust to your liking - you want a good balance of sweet-sour-salty, so play around with the ingredients until you get the flavour just right.

Place all the slaw ingredients in a large bowl, drizzle liberally with the dressing, and toss gently until everything is well combined.

Serve immediately piled into red cabbage leaves, and arrange prawns on the side.

If you would like to get to know Diana Henry a little better, and to see what everyone else has cooked up this week, then do go and visit my friends at I Heart Cooking Clubs and check out the links (who knows, you might even want to join the journey and cook along with us) ...

Diana Henry badge 1A

... or check out A Change of Appetite and Diana's many other great titles available from Amazon USA, Amazon UK, or Fishpond NZ.

I'm also sharing this at Souper (Soup, Salad & Sammie) Sundays, hosted by my very lovely friend Deb at Kahakai Kitchen, and at Weekend Cooking, hosted by the lovely Beth at Beth Fish Reads.


This is salad number 8 in my Salad Days, 28 days of salad project.   What's that you ask?  Well,  I've said it here a dozen times or more ... I love salads.  A big bowl, substantial salad is hands down my favourite meal any time of the year.  Such is my love of salad, that I'm challenging myself to come up with a different salad every day for the month of February - that's 28 days of salads - and I plan to share as many of them as I can with you.  I'll also be doing some flashbacks to some of my favourite salads I've shared in the past.


What's more, I'm giving you the opportunity to share some of your favourite salads with me too.  Have a favourite salad you'd like to share?  Simply link up your salad recipe using the linky tool at the bottom of this post.  The linky will be open all month, and you can join in any day or every day, and link as many recipes as you like.  Feel free to grab the Salad Days badge from the sidebar to include in your post if you'd like to.  There's really no rules around linking up, other than please, use your manners and link your post back to this one.  Linking old posts is fine too, just please edit them to include the back link.  Thanks for sharing your favourite salad with us.



Saturday, February 7, 2015

Salad of Seafood with Tomatoes & Roasted Lemons - Salad Days # 7

Salad of Seafood with Tomatoes & Roasted Lemons 2

Yesterday was my birthday, and of course a birthday calls for celebration food.  Staying with my salad theme this month, I had been thinking along the lines of perhaps a duck and crispy noodle salad.  But then, my lovely friend Martine, who knows me so well, gave me a couple of crayfish tails.  If you're a seafood lover, you will know that few birthday gifts can rate as highly as crayfish tails!

I already had some scallops on hand and some prawns, so there was no doubt there was a substantial seafood salad in the making.

Salad of Seafood with Tomatoes & Roasted Lemon 1

The crayfish and prawns were lightly poached until just cooked through - take care not to overcook them - and the scallops sauteed in a little olive oil.

Further inspiration came from this recipe from my food hero, Yotam Ottolenghi.  I just couldn't go past those roasted lemons.  One or two lemons (depending on how many people you are serving) are sliced wafer thin and blanched in boiling water for a couple of minutes.  After draining the lemons, toss them gently with a little olive oil, generous sprinkling of flaky sea salt, drizzle of honey, and a generous handful of fresh oregano leaves, finely chopped.  Spread the lemons in a single layer on a lined baking tray, and roast in an oven preheated to 160 degrees C (325 degrees F) until starting to char.

Remove lemons from the oven and toss with chopped tomatoes (use as much variety of colours and sizes as you can) and avocado.  Drizzle over a little extra virgin olive oil, some roughly chopped flat leaf parsley, and a generous sprinkling of sumac.  Toss gently to combine everything.

Add seafood to the bowl, and once again toss gently to mix everything together.  Arrange on a serving platter and serve immediately.

I finished everything off with a drizzle of this Preserved Lemon Dressing.

The creamy avocados, tangy bite of the tomatoes, and caramelised lemons, along with the citrus tang of the sumac and the preserved lemon dressing compliment the sweet, delicate seafood beautifully without overpowering it.  This was definitely a dish fit for a special occasion - thanks, Martine xo

This is salad number 7 in my Salad Days, 28 days of salad project.   What's that you ask?  Well,  I've said it here a dozen times or more ... I love salads.  A big bowl, substantial salad is hands down my favourite meal any time of the year.  Such is my love of salad, that I'm challenging myself to come up with a different salad every day for the month of February - that's 28 days of salads - and I plan to share as many of them as I can with you.  I'll also be doing some flashbacks to some of my favourite salads I've shared in the past.


What's more, I'm giving you the opportunity to share some of your favourite salads with me too.  Have a favourite salad you'd like to share?  Simply link up your salad recipe using the linky tool at the bottom of this post.  The linky will be open all month, and you can join in any day or every day, and link as many recipes as you like.  Feel free to grab the Salad Days badge from the sidebar to include in your post if you'd like to.  There's really no rules around linking up, other than please, use your manners and link your post back to this one.  Linking old posts is fine too, just please edit them to include the back link.  Thanks for sharing your favourite salad with us.






Friday, February 6, 2015

Black Cherry & Blue Cheese Salad with Basil & Almond Gremolata - Salad Days # 6

Black Cherry & Blue Cheese Salad 2

Today's salad is my take on this Goat's Cheese and Macerated Cherry Salad recipe from Diana Henry.

As Diana says, there's nothing new about the combination of goat's cheese and cherries, but she goes on to say that this takes it to a whole new level.  And she's right - it seriously does.  Actually I didn't have any goat's cheese, but I did have some blue cheese which I subbed in instead, and which made for an equally sensational combination.  The cherries and the cheese don't just marry together nicely, they actually really enhance each other, so that somehow each ingredient seems to taste even better in the company of the other than on its own.  Between these two fabulous ingredients, and the flavour packed almond and basil gremolata sprinkled over the top, this has just become a summer favourite that I fully intend to repeat as many times as I can before fresh cherries are gone for another year.

I had this flavour packed salad with a simple piece of pan-fried fish, but I think it would also be great with some barbequed lamb chops or a classic roast chicken.  Whatever it's served with, I urge you to try this - you won't be disappointed.

And come back tomorrow for a sensational seafood salad with tomatoes, avocado and roasted lemons.  You won't want to miss that one!

Black Cherry & Blue Cheese Salad


This is salad number 6 in my Salad Days, 28 days of salad project.   What's that you ask?  Well,  I've said it here a dozen times or more ... I love salads.  A big bowl, substantial salad is hands down my favourite meal any time of the year.  Such is my love of salad, that I'm challenging myself to come up with a different salad every day for the month of February - that's 28 days of salads - and I plan to share as many of them as I can with you.  I'll also be doing some flashbacks to some of my favourite salads I've shared in the past.


What's more, I'm giving you the opportunity to share some of your favourite salads with me too.  Have a favourite salad you'd like to share?  Simply link up your salad recipe using the linky tool at the bottom of this post.  The linky will be open all month, and you can join in any day or every day, and link as many recipes as you like.  Feel free to grab the Salad Days badge from the sidebar to include in your post if you'd like to.  There's really no rules around linking up, other than please, use your manners and link your post back to this one.  Linking old posts is fine too, just please edit them to include the back link.  Thanks for sharing your favourite salad with us.



Thursday, February 5, 2015

Courgette, Parmesan & Hazelnut Salad and Green Bean, Spinach & "Falafel" Salad - Salad Days # 3 & # 4

Courgette, Parmesan & Hazelnut Salad 1

My Salad Days project continues and today I have two salads for you.  My first salad, a Courgette, Parmesan and Hazelnut  Salad could not be simpler.  Like all dishes which are incredibly simple, however, it relies entirely on good quality.

Begin with the freshest, crispest courgettes you can get your hands on.  I like to pick them fresh out of the garden literally moments before I use them, which means there's usually a few flowers I can use as well.  I also like to use the the little baby ones that are literally no bigger than your index finger, though they grow so quickly there's usually a few slightly larger ones as well.  If you happen to have different varieties and colours of courgettes/squash at your disposal use them too.

To put the salad together, cut your courgettes (as many as you like) as thinly as you can - a mandoline is really useful if you have one - and go for a variety of shapes.  I cut some into rings and some into long ribbons using a vegetable peeler.  Place the courgettes in a bowl with plenty of shaved parmesan and roasted hazelnuts.  Squeeze over some fresh lemon juice and a generous slosh of the best extra virgin olive oil you can get your hands on.  Hazelnut oil or walnut oil would also be great alternatives.  Season generously with flaky sea salt and freshly ground black pepper.  Toss everything together gently to combine and transfer to a serving dish.

Courgette, Parmesan & Hazelnut Salad 2
PS - Don't you love this gorgeous bowl made for me by my lovely friend, Clare Strange

My second salad today is a Green Bean, Spinach & "Falafel" Salad with a Harissa Dressing.

Green Bean, Spinach & Falafel Salad 2

This was another incredibly simple salad to put together.  I happened to have some mixture leftover from a batch of these Pea, Feta & Quinoa Fritters, so I rolled it into teeny, tiny fritters and fried them until crispy.  You could just as easily use some falafel mix instead. While they were cooking, I blanched some green beans, then tossed them together with some baby spinach leaves and diced cucumber.  Nestle the little fritters amongst the salad leaves and beans. The dressing is a simple combination of 2 tablespoons of harissa with 1/3 cup of natural yoghurt - if necessary thin with a little water if necessary to achieve a "dressing-like" consistency.

Green Bean, Spinach & Falafel Salad 1

This dish delivered all the things I love in a good salad - some protein from the quinoa and feta, great texture contrasts from the crispy fritters, crunchy beans, and soft velvety spinach, and finished off with a great dressing that packs a real flavour punch.  This salad makes a complete and satisfying meal on its own.

As I mentioned earlier, these are salad number 4 and 5 in my Salad Days, 28 days of salad project.   What's that you ask?  Well,  I've said it here a dozen times or more ... I love salads.  A big bowl, substantial salad is hands down my favourite meal any time of the year.  Such is my love of salad, that I'm challenging myself to come up with a different salad every day for the month of February - that's 28 days of salads - and I plan to share as many of them as I can with you.  I'll also be doing some flashbacks to some of my favourite salads I've shared in the past.


What's more, I'm giving you the opportunity to share some of your favourite salads with me too.  Have a favourite salad you'd like to share?  Simply link up your salad recipe using the linky tool at the bottom of this post.  The linky will be open all month, and you can join in any day or every day, and link as many recipes as you like.  Feel free to grab the Salad Days badge from the sidebar to include in your post if you'd like to.  There's really no rules around linking up, other than please, use your manners and link your post back to this one.  Linking old posts is fine too, just please edit them to include the back link.  Thanks for sharing your favourite salad with us.



Tuesday, February 3, 2015

Tandoori Mushroom Salad with Spinach, Almonds & Fried Egg - Salad Days # 3

Tandoori Mushroom Salad 2

I've been addicted to tandoori roasted mushrooms ever since I tried them one night at the Indian Cafe.  Fortunately, they are quick and easy to make at home, especially if you always keep a jar of tandoori paste in the fridge as I do.  As you know, I'm a great believer in making as much as I can from scratch, and there is very little I buy at all in the way of processed foods.  That said, I'm not super woman, and I've long since discovered that a few sachets or jars of a variety of curry pastes in the pantry can be just the thing to transform a few humble vegetables into something fabulous when you want a quick and easy mid-week meal.

So tandoori mushrooms make a regular appearance around here for a quick and easy vegetable side.  I simply mix together equal quantities of yoghurt and tandoori paste (usually about 1/4 cup of each) to make a marinade, toss the mushrooms in the marinade and leave them to develop the flavour for at least an hour.  Finally the mushrooms are removed from the marinade and roasted in a hot oven until tender and slightly charred.

Often as I've made these mushrooms though, I'd never thought to turn them into a salad until I flicked on the TV one night just in time to see Anjum Anand serving up a tandoori mushroom salad.  Unfortunately, I was too late to get the recipe, I only saw what she put on the plate, so this is my version of how I think this dish might go.

I love the spicy, yet slightly lemony, zing of the tandoori flavour, which develops a kind of smokiness when roasted, the earthiness of the mushrooms and spinach, the velvety softness of the spinach leaves against the crunch of the almonds, and finally the oozy, runny egg yolk which combines with the mushroom juices and olive oil to make a rich, glorious dressing.

This salad is great to serve as a meal on its own, and is hearty enough for a cool, winter's evening.

Tandoori Mushroom Salad 1

Tandoori Mushroom Salad with Spinach, Almonds & Fried Egg Recipe
Inspired by a dish by Anjum Anand
Click here for a printed copy of this recipe

For each person allow:
4x large mushrooms
generous handful or two of baby spinach leaves, roughly torn
generous handful of roasted, unsalted almonds, roughly chopped
1x egg, fried

To marinate the mushrooms (this will be enough for 6-8 mushrooms, depending on size):
1/3 cup tandoori paste
1/3 cup natural yoghurt

To dress the salad:
juice of 1/2 lemon
extra virgin olive oil
flaky sea salt & freshly ground black pepper

Preheat oven to 220 degrees C (425 degrees F).

Mix together the tandoori paste and yoghurt in a medium bowl.  Add mushrooms to the bowl, and toss to make sure they are all well coated with the marinade.  Set aside for the flavour to infuse for at least an hour.  Place mushrooms in a single layer in an ovenproof dish, and roast in the preheated oven until the mushrooms are tender and slightly blackened around the edges.

Remove mushrooms from the oven and arrange on a serving platter.   Arrange spinach leaves amongst the mushrooms, and sprinkle almonds over the top.  Drizzle over lemon juice and olive oil.  Nestle fried egg on top, and season liberally with flaky sea salt & freshly ground black pepper.

Serve immediately.  Dig your fork into that runny egg yolk and enjoy!

This is salad number 3 in my Salad Days, 28 days of salad project.   What's that you ask?  Well,  I've said it here a dozen times or more ... I love salads.  A big bowl, substantial salad is hands down my favourite meal any time of the year.  Such is my love of salad, that I'm challenging myself to come up with a different salad every day for the month of February - that's 28 days of salads - and I plan to share as many of them as I can with you.  I'll also be doing some flashbacks to some of my favourite salads I've shared in the past.


What's more, I'm giving you the opportunity to share some of your favourite salads with me too.  Have a favourite salad you'd like to share?  Simply link up your salad recipe using the linky tool at the bottom of this post.  The linky will be open all month, and you can join in any day or every day, and link as many recipes as you like.  Feel free to grab the Salad Days badge from the sidebar to include in your post if you'd like to.  There's really no rules around linking up, other than please, use your manners and link your post back to this one.  Linking old posts is fine too, just please edit them to include the back link.  Thanks for sharing your favourite salad with us.




Monday, February 2, 2015

Paprika Roasted Prawns with Tomato Nectarine Salad - Salad Days # 2

Paprika Roasted Prawns with Tomato Nectarine Salad 1

This is one of my favourite summer salads - it's fresh and vibrant, and has great texture.  There have been numerous versions around of the nectarine and tomato salad - with good reason.  They are surprisingly good together - the sweet, juicy nectarines are a perfect foil to the more acid-sweetness of the tomatoes.  It makes a great side salad to just about anything, but I like to amp things up a bit by adding some peppery salad leaves and some paprika roasted prawns to make a complete meal.

Now before I share the recipe, I want to talk a bit more about salads in general.  I've said it here a dozen times or more ... I love salads.  A big bowl, substantial salad is hands down my favourite meal any time of the year.  Such is my love of salad, that I'm challenging myself to come up with a different salad every day for the month of February - that's 28 days of salads - and I plan to share as many of them as I can with you.  I'll also be doing some flashbacks to some of my favourite salads I've shared in the past.


What's more, I'm giving you the opportunity to share some of your favourite salads with me too.  Have a favourite salad you'd like to share?  Simply link up your salad recipe using the linky tool at the bottom of this post.  The linky will be open all month, and you can join in any day or every day, and link as many recipes as you like.  Feel free to grab the Salad Days badge from the sidebar to include in your post if you'd like to.  There's really no rules around linking up, other than please, use your manners and link your post back to this one.  Linking old posts is fine too, just please edit them to include the back link.

I always find that thinking about salads sparks the most creativity in me around food, and I thought I would share with you some of my suggestions for creating a great salad of your own.

Salads are not just summer fare.  I like a salad which is substantial enough to constitute a meal in its own right, and this can be surprisingly easy to achieve in winter when all sorts of root vegetables are in season.  So what are my salad rules?

Firstly, a good salad should ideally, in my opinion, contain some form of protein.  This could come in the form of:
  • Cheese - grilled haloumi, feta, blue cheese, brie, soft goats-milk cheeses, bocconcini or mozzarella are all great in salads
  • Poultry - try chicken, duck or quail
  • Fish and seafood - salmon, smoked white fish, prawns, lobster, crab, squid, mussels are all wonderful additions to any salad
  • Meat - personally I don't use much meat in my salads other than perhaps some chorizo sausage or some crispy prosciutto or pancetta, but you could certainly experiment with the inclusion of some rare lamb or beef
  • Nuts and seeds - I like cashews, pecans, walnuts, pine nuts, hazelnuts, almonds, pistachios, peanuts, sunflower seeds, pumpkin seeds and sesame seeds
  • Pulses & legumes - try chickpeas, lentils, cannellini beans, lima beans, borlotti beans
  • And yes, if you must, tofu - I have to say it definitely wouldn't find its way into any salad of mine, but it would certainly be a good inclusion for those whose gastronomic ethos doesn't extend to the consumption of various other forms of protein and, apparently, some people even like it.
Secondly, I like a grain of some sort - noodles, pasta, rice, quinoa, couscous, croutons are a few suggestions. It is useful to know, if your diet doesn't include any animal products, that pulses combined with grains form a complete protein.

Thirdly, a great meal in a salad should have great texture and colour - consider the inclusion of some fruit (fresh or dried) and fresh herbs (mint, coriander, flat-leaf parsley, basil, tarragon are all wonderful in salads).

And lastly, your salad should have a great dressing which pulls the whole meal together - it's the dressing which really balances out all the ingredients you have chosen for your salad and creates beautiful layers of flavour.

Above all, don't be afraid to experiment and come up with your own wonderful creations. Like all experimenting in the kitchen, not everything will be a success, but along the way you will learn a great deal about flavours and textures that work well together, and you will without doubt get many pleasant surprises.

Paprika Roasted Prawns with Tomato Nectarine Salad 2

Paprika Roasted Prawns with Tomato Nectarine Salad Recipe
Click here for a printable copy of this recipe

No need to follow quantities too literally here - use your instincts, and this can easily be multiplied to feed any number of people

For each person allow:
100g-150g (3-1/2 to 5 oz) raw prawns
1x large, ripe nectarine, stone removed and cut into wedges
6-8 cherry tomatoes, halved, use a variety of colours if you can get them
large handful of peppery salad leaves such as rocket and mizuna
handful of flat leaf parsley, roughly chopped

To flavour the prawns:
1-2 teaspoons smoky paprika (depending on your tastes)
1-2 tablespoons olive oil (or more, depending on the quantity of prawns you are cooking)
flaky sea salt & freshly ground black pepper

Dressing (this will probably make enough for two generous servings):
1 tablespoon white balsamic vinegar
3 tablespoons olive oil
1 teaspoon maple syrup
flaky sea salt & freshly ground black pepper

Preheat oven to 180 degrees C (350 degrees F).

Meanwhile make the dressing - place all the ingredients in a small jar, cover, and shake until everything is well combined.  Taste and adjust seasonings to your liking.  Set aside.

In a small bowl mix together the paprika, olive oil, flaky sea salt and freshly ground black pepper.  Toss the prawns in the bowl until they are all well coated, then place prawns in a single layer in an ovenproof dish.  Place dish in the oven and roast until the prawns are just cooked through.  This will only take about 5 minutes so keep an eye on them.

Place the nectarines, cherry tomatoes, and half the parsley in a bowl, pour over half of the dressing, and toss to combine everything well.  Leave to stand while the prawns are cooking to allow the juices from the nectarines and cherry tomatoes to "meld" with the dressing.

Arrange salad greens on a serving platter, and nestle the nectarines and tomatoes (with their dressing) in amongst the leaves.  Arrange the cooked prawns over the top, drizzle with the remaining dressing, and finish with a sprinkling of the remaining parsley.

Serve immediately.

What's your favourite salad?  I'd love you to tell me about ... better yet, why not share it.