Prawn, papaya, raspberry and red cabbage salad is bright, sweet, and refreshing. The light prawn meat is perfect with these succulent fruits, and red cabbage adds some beautiful earthiness. Perfect for a light lunch.
Prawn, papaya, raspberry and red cabbage salad
- juice of 1 lemon
- 30ml (2 tbsp) olive oil
- 5ml (1 tsp) fresh dill, chopped
- 1kg tiger prawns, cleaned
- salt and freshly ground black pepper, to taste
- ½ a large red cabbage, thinly sliced
- 1 papaya, sliced
- 100g fresh raspberries
- 250g baby pea tendrils, to serve
Bring a saucepan of water to the boil and reduce to a gentle simmer.
Mix together the lemon juice, oil and dill. Toss the prawns in this mixture and immediately place in the simmering water. Poach for about 5 minutes. Remove with a slotted spoon and season.
In a mixing bowl, gently toss the cabbage with the papaya and raspberries. Arrange on a platter and serve topped with the prawns and pea tendrils.
To drink: Olive Brook Pinot Noir/ Chardonnay 2010, with an appealingly delicate pink hue and zippy citrus flavours with just a hint of raspberry.