Tiger prawns with nicoise salad

Serves: 4 Prepare & Cook:

Ingredients

  • TIGER PRAWNS:
  • 16 tiger prawns, shell on
  • 1 sprig tarragon
  • small bunch parsley
  • small bunch mint
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 tsp SpinneysFood White Peppercorns
  • ½ tsp SpinneysFood Whole Coriander
  • lime wedges, to serve
  • VINAIGRETTE:
  • 2 tbsp red grape vinegar or raspberry vinegar
  • 1 tsp Dijon mustard
  • 1 tsp runny honey
  • 1 large garlic clove, finely chopped
  • 175ml extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 small shallot, finely chopped
  • SALAD:
  • 6 little gem lettuce
  • 3 SpinneysFood Free Range Eggs, soft-boiled and halved
  • 12 baby potatoes, boiled until tender
  • 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)

Method

  1. 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.
  2. 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.
  3. 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.
  4. Toss the salad ingredients together, arrange on a large plate and season.
  5. 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.

Top Tip

Adding herbs and other aromatics to the water when cooking the prawns provides a lovely subtle flavour. Don't overcook them or they will be tough.

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