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

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

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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