Cold-water prawn and charred cabbage salad with yoghurt, dill and spiced butter
This recipe for spiced, buttered cold-water prawns with charred cabbage on a bed of garlicky yogurt makes a delicious, easy side dish or light supper. The richness of the buttery cold-water prawns is balanced by the tangy yogurt, and cutting the sweetheart cabbage into strips means that it only takes a few minutes to become crisp and golden in the oven.
Ingredients
Metric
Imperial
- 1 garlic clove, smashed with the side of a knife
- 1 tbsp of lemon juice
- 1 sweetheart cabbage, cored and cut into eighths, then the leaves separated
- 1 tbsp of olive oil
- salt
- 150g of natural yoghurt
- 30g of unsalted butter
- 1 tbsp of coriander seeds
- 2 tsp pul biber chilli flakes
- 150g of cooked coldwater prawns
- 1 handful of dill, roughly chopped
Method
Preheat the oven to 220°C/gas mark 7
Soak the smashed clove of garlic in the lemon juice
- 1 garlic clove, smashed with the side of a knife
- 1 tbsp of lemon juice
Toss the cabbage leaves with olive oil and season with salt. Spread the leaves on a baking tray and roast for 8-10 minutes, tossing halfway through, or until tender and crisp at the edges
- 1 sweetheart cabbage, cored and inner leaves separated into layers, then cut lengthwise into strips
- 1 tbsp of olive oil
- salt
Mix the yogurt with the garlic and lemon juice, and a pinch of salt
- 150g of natural yoghurt
Melt the butter in a small saucepan. Add the coriander seeds and pul biber, and cook for about 30 seconds, or until the coriander seeds begin to smell fragrant, and the oil has taken on the colour of the chilli flakes
- 30g of unsalted butter
- 1 tbsp of coriander seeds
- 2 tsp pul biber chilli flakes
Mix the prawns with the warm, spiced butter until well coated
- 150g of cooked coldwater prawns
Spread the garlicky yogurt on the bottom of a serving platter, and then place the roast cabbage on top. Pour over the prawns and spiced butter. Garnish the cabbage with the chopped dill
- 1 handful of dill, roughly chopped
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