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    Grilled Prawn, Papaya and Rocket Salad

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    Grilled Prawn, Papaya and Rocket Salad

    Serves: 6


    • Salad
    • 400g raw headless tiger prawns
    • 3 tablespoons olive oil
    • 1 papaya
    • ½ cucumber, peeled and sliced
    • 80g rocket, washed
    • A handful of spring salad leaves
    • Vinaigrette
    • Freshly ground black pepper
    • Finely grated zest of 1 lime, plus 2 tablespoons of juice
    • 1 small red chilli, finely diced
    • 4 tablespoons chopped coriander
    • 6 tablespoons extra virgin olive oil
    • Salt


    1. To make the vinaigrette, whisk together the lime zest and juice, chilli, coriander and olive oil and season to taste.
    2. Peel the prawns and run a knife down the middle of their backs. Pull away their digestive cord (a small black thread), before rinsing under the cold tap. Pat dry.
    3. Heat 3 tablespoons of olive oil in a frying pan until sizzling hot. Stir-fry the prawns for about 3 minutes or until they are pink and cooked. Toss in half the vinaigrette.
    4. Peel the papaya. Cut in half, scrape out the seeds and cut into strips. Place in a large mixing bowl with the cucumber, rocket and salad leaves. Add the prawns and remaining vinaigrette and gently mix. Divide between 6 plates and serve immediately.

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