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Prawn, purple sprouting broccoli, feta and almond salad
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100g blanched almonds
2 x 230g packs purple sprouting broccoli, ends trimmed
400g large Madagascantiger prawns, shelled anddeveined, tails left on
2 lemons, zest, and 3 tbsp juice
1 heaped tsp rose harissa paste
3½ tbsp olive oil
3 heaped tbsp pure clear honey
75g feta cheese
20g pack dill, roughly chopped
1. Preheat the oven to 190˚C, gas mark 5. Spread the almonds on a baking tray and toast for 10 minutes, until golden; set aside. Meanwhile, blanch the broccoli in a pan of boiling water for about 5 minutes. Plunge into cold (but not iced) water; drain and set aside.
2. In a large bowl, mix the prawns with the lemon zest, rose harissa and 2 tbsp olive oil. Season well, work the marinade into the prawns, then set aside for a few minutes. Make a dressing by whisking the honey with the lemon juice and remaining 1½tbsp olive oil; season.
3. Heat a griddle pan until smoking hot and cook the prawns for 1-2 minutes on each side, until cooked through. Set aside and keep warm.
4. Arrange the broccoli and prawns on a large platter, add the whole almonds and crumble over the feta. Whisk the dressing again and drizzle over the salad, scattering with the chopped dill before serving.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in April 2015.