Cold-water prawn and charred cabbage salad with yoghurt, dill and spiced butter
This recipe for spiced, buttered prawns with charred cabbage on a bed of garlicky yogurt makes a delicious, easy side dish or light supper. Roasting the cabbage makes it sweet and crisp, and only takes a few minutes in the oven.
- Cooking:
- Serves: 2 persons
Ingredients
- 1garlic clove, smashed with the side of a knife
- 1tbsp oflemon juice
- 1sweetheart cabbage, cored and cut into eighths, then the leaves separated
- 1tbsp of olive oil
- salt
- 150g ofnatural yoghurt
- 30g ofunsalted butter
- 1tbsp ofcoriander seeds
- 2tsppul biber chilli flakes
- 150g ofcooked coldwater prawns
- 1handful of dill, roughly chopped
Instructions
Step 1
Preheat the oven to 220°C/gas mark 7Step 2
Soak the smashed clove of garlic in the lemon juiceStep 3
Toss the cabbage leaves with olive oil and season with salt. Spread the leaves on a baking tray and roast for 8-10 minutes, tossing halfway through, or until tender and crisp at the edgesStep 4
Mix the yogurt with the garlic and lemon juice, and a pinch of saltStep 5
Melt the butter in a small saucepan. Add the coriander seeds and pul biber, and cook for about 30 seconds, or until the coriander seeds begin to smell fragrant, and the oil has taken on the colour of the chilli flakesStep 6
Mix the prawns with the warm, spiced butter until well coatedStep 7
Spread the garlicky yogurt on the bottom of a serving platter, and then place the roast cabbage on top. Pour over the prawns and spiced butter. Garnish the cabbage with the chopped dill