Prawn, melon and rocket salad

Sometimes, the simplest dishes are the best, as Alfred Prasad proves with this sublime prawn salad recipe. He pairs grilled prawns with a simple rocket and melon salad, drizzling in a simple balsamic dressing before serving.

First published in 2015
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Ingredients

Metric

Imperial

Salad

Dressing

Method

1
Shell and de-vein the prawns, then rinse well and drain on kitchen paper. Set aside until required
2
Add the balsamic vinegar, honey, sea salt and pepper to a mixing bowl. Gradually mix in the olive oil until incorporated, then set aside
3
Place the rocket leaves in a large bowl of iced water and leave to refresh for 10 minutes. Meanwhile, sprinkle some salt on the prawns in a bowl. Add the chopped dill and olive oil and mix to combine
  • 300g of rocket
  • sea salt, finely ground
  • 1/4 bunch of dill, stalks removed, finely chopped
  • 2 tsp extra virgin olive oil
4
Preheat the grill. Line an oven tray with parchment paper and lay the prawns on top. Cook the prawns under the grill for 1-2 minutes on each side, then remove and set aside
5
Drain the rocket well and divide between 4 plates. Top with the diced melon and grilled prawns, drizzle over the dressing and serve immediately
First published in 2015
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Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

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