3 SpinneysFood Free Range Eggs, soft-boiled and halved
12 baby potatoes, boiled
handful fresh or frozen broad beans, blanched and skinned (optional)
18 small black olives, pitted
6 radishes, halved
125g feta, crumbled
3 slices SpinneysFood Super White Bread, cut into small cubes, brushed with olive oil and baked until crisp
8-10 anchovy fillets in oil, drained
8 cherry tomatoes, halved
1 large red onion, sliced into rings
8-10 artichoke hearts, from the deli
bunch parsley, chopped (optional)
Bring a large saucepan of water to a rolling boil and add the herbs, onion, carrots, peppercorns and coriander seeds. Lower in the prawns, making sure they are fully submerged, and cook for 2 minutes. Remove the prawns, refresh in a bowl of cold water, then drain on kitchen paper.
For the vinaigrette, whisk the vinegar, mustard, honey and garlic together in a bowl. Season, then gradually whisk in the oil. Once thickened, add the lemon juice and shallot. Pour into a jug.
Set a large heavy-based frying pan over a high heat. When smoking hot, add the prawns and sear for 30 seconds on each side, until lightly charred.
Toss the salad ingredients together, arrange on a large plate and season.
Drizzle most of the vinaigrette over the salad and offer the rest on the side. Serve the tiger prawns with the lime wedges for squeezing.