Watercress & broad bean salad with prawns

  • Ingredients
  • Method
Servings: 4Prep.: 15 mins.Cook: 10 mins.

Culinary artist Cassandra Morris is here to teach you how to craft a beautifully light summer salad with prawns that will impress guests at any garden party.
For a touch of elegance, try serving thison the textured square dinnerware, White Basics Diamonds.

Salad ingredients
  • 1 bunch watercress
  • 1 kg grams podded broad beans
  • Small handful fresh mint and parsley chopped
  • 1 cup yellow tomatoes
  • ½ cup thinly sliced radishes
  • 2 tablespoons lemon juice
  • 1/3 cup olive oil
  • 1 teaspoon seeded mustard
  • Pinch salt & pepper
  • ¼ red onions thinly sliced
  • 100 grams Persian fetta cheese

Garlic, Ginger and Chilli prawns
  • 10 large green tiger prawns
  • Zest and juice of two limes
  • 2 tablespoons fresh ginger grated
  • 2 red chillies, deseeded and finely chopped
  • 2 tablespoons honey
  • 1 garlic clove crushed
  • 1 tablespoon sesame oil

The Salad

  • For the dressing mix the olive oil and lemon juice in a small jug
  • Blanch the broad beans in a pot of boiling water for about 3 minutes. Strain the beans and immediately refresh in ice old cold water
  • Pop the broad beans out of their skins using the tip of a small knife

The Prawns

  • In a large bowl combine all ingredients and gently combine the prawns until they are well covered. 
  • Place in fridge for ½ hour to marinate
  • Preheat a bbq or chargrill on medium high. 
  • Add prawns and cook for 3 minutes on each side to until prawns change colour
  • Serve immediately with salad.
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