Recipe Tip: Prawns on Tomato & Oak Leaf Salad
Top Recipe for 4 Persons by Constantin Fischer. All ingredients and tips for getting it right. A summery salad, perfect for hot days. The dressing is topped with walnuts and fresh basil.
- 12large tiger prawns
- splash(es)olive oil
- 1small oak leaf lettuce, red
- 500 gmixed tomatoes
- 6walnut kernels
- 1 handfulbasil
- 2 tablespoonsapple cider vinegar
- 4 tablespoonsolive oil
- 2 tablespoonsnatural yogurt
- 6coriander seeds
Step 1Wash the tomatoes, dry them and cut them into different sized pieces, put them in a bowl and lightly salt.
Step 2Cut the stalk from the lettuce, wash the lettuce leaves and spin dry. Tear the larger leaves into small pieces.
Step 3For the dressing, put the walnuts, basil, apple cider vinegar, olive oil, yoghurt, coriander seeds and a little salt in a blender. Blend the ingredients together until you have a creamy dressing (approx.1 minute).
Step 4Preheat the oven to 270°C. Place the prawns in an ovenproof dish and use a chef's blowtorch to scorch the shell on both sides. If you don't have a blowtorch, you can scorch the shells by tossing the prawns quickly in a very hot frying pan with a little olive oil. Then finish cooking the prawns at 270°C in the oven for 5 minutes and drizzle with olive oil.
Step 5Arrange the salad on a large plate and drizzle with the dressing.
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