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Pea, little gem and prawn salad
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Serves: 4 as a starter
150g podded peas
2 slices sourdough, crusts cut off, torn into 1cm pieces
splash extra virgin olive oil
½ lemon, zest and 1 tbsp juice
100ml crème fraîche
3 tarragon sprigs, leaves picked and chopped
½ x 25g pack chives, chopped
2 little gem lettuces
200g North Atlantic prawns
1. Boil the peas for 2 minutes. Drain and run under cold water; drain again and set aside.
2. Toss the bread with the oil, then fry over a medium heat for 3-4 minutes, stirring, until golden. Drain on kitchen paper.
3. Whisk the lemon zest and juice with the crème fraîche. Season, then add the herbs.
4. Tear the lettuce leaves in half and put in a mixing bowl with the prawns, croutons and ⅔of the peas. Toss with the dressing and divide between 4 plates. Season, scatter over the remaining peas and finish with another splash of olive oil.
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 June 2015.