Garlic prawn & olive salad
PLEASE CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.
Olive and sultana dressing
Garlic (use 1 clove per person)
Parsley (use ½ of supplied)
PANTRY STAPLES: Cooking oil, salt
YOU’LL NEED: Bowl, frying pan, knife, chopping board
ALLERGENS: Onion, garlic, nuts (almonds)
These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly.
1. Prepare the produce: Wash the vegetables. Thinly slice the onion. Peel and dice the orange. Chop the parsley leaves. Grate the garlic, mix the garlic with the prawns.
2. Cook the prawns: Heat a splash of oil in a frying pan over high heat. Add the garlic prawns, sprinkle a little salt. Cook for 2 minutes or until lightly coloured, add half of the spinach and cook for ten seconds.
3. Make the salad: Combine the cooled prawns with the olive and sultana dressing, onion, parsley, oranges and the remaining spinach.
4. To serve: Divide the salad between the serving plates. Sprinkle the paprika almonds on top.