King Prawns with Baby Spinach and Nectarine Salad with Honey & Truffle Dressing

Whew! That's probably the longest recipe title on this blog, but it don't take long to make at all.

Ingredients
serves 2
takes 20 minutes

  • big bunch of baby spinach leaves
  • 2-4 ripe nectarines (or plums, peaches...experiment with whatever is in season); stoned & roughly chopped
  • handful roasted pine nuts
  • 200g feta, crumbled
  • olive oil
  • 6-8 king prawns, shelled, deveined, tails intact
  • freshly ground pepper

Dressing

  • 2 tbsp truffle oil
  • 1 tbsp olive oil
  • 1 large lemon, juiced
  • 1 tsp honey
  • freshly ground pepper & sea salt


Method

  1. Place all the dressing ingredients into a sealed jar & give it a good shake
  2. Wash the salad leaves and throw into a large serving platter with the fruit, pine nuts and feta.
  3. Pour dressing over and mix through.
  4. Heat fry pan to medium high with dash of olive oil, cook prawns with a grind of fresh black pepper until they change colour. Remove and add to salad. Enjoy!


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