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    White Chicory, Prawn and Peanut Salad

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    White Chicory, Prawn and Peanut Salad

    Crisp chicory, with its subtle flavour, complements the aromatic ingredients used in this recipe. Chicory forms the base of this salad in which the sweet tang of the dressing contrasts with the flavour of peanuts and prawns. To serve as a main course, pan-fried chicken or pork can be used instead of the prawns.

    • Preparation time: 30 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4 as a starter


    • 3 small heads white chicory, about 200g, washed
    • ½ bunch salad onions, washed
    • 75g mangetout, washed
    • 50g piece fresh root ginger, peeled
    • 2 cloves garlic, peeled and thinly sliced
    • Finely grated zest and juice of 2 limes
    • 2 tbsp clear honey
    • 1 tbsp toasted sesame oil
    • 200g cooked and peeled prawns, thawed if frozen
    • 25g roasted salted large peanuts
    • Freshly ground black pepper


    1. Remove any discoloured outer leaves from the chicory. Halve the chicory lengthways, then cut each half into 6 thin slices. Place in a large bowl. Trim the salad onions and cut into 5cm length pieces. Quarter each piece lengthways into strips. Shred the mangetout lengthways. Slice the ginger as thinly as possible, then across into fine shreds. Toss in a bowl with the chicory, salad onions, mangetout and garlic.
    2. Place the lime zest and juice, honey, sesame oil and seasoning in a small bowl and gently whisk together.
    3. To serve, add the prawns to the salad and toss with the dressing. Spoon onto serving plates and scatter with the peanuts.

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    Cook's tips

    Step 1 can be assembled in advance and stored in the fridge, and the dressing made in a bowl. Don't mix the dressing with the salad until you are ready to serve, as the salad will become watery.


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