Prawn, purple sprouting broccoli, feta and almond salad

  • Preparation time: 25 minutes
  • Cooking time: 15 minutes
  • Total time: 40 minutes

Serves: 4


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.