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
Dressing
Method
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
- Place all the dressing ingredients into a sealed jar & give it a good shake
- Wash the salad leaves and throw into a large serving platter with the fruit, pine nuts and feta.
- Pour dressing over and mix through.
- 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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