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.
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
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
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Drain the rocket well and divide between 4 plates. Top with the diced melon and grilled prawns, drizzle over the dressing and serve immediately
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).
