Prawn, papaya, raspberry and red cabbage salad

Prawn, papaya, raspberry and red cabbage salad recipe

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

Serves: 4
Cooking Time: 20 mins

Ingredients

  • 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

Instructions

1

Bring a saucepan of water to the boil and reduce to a gentle simmer.

2

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.

3

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.

Notes

To drink: Olive Brook Pinot Noir/ Chardonnay 2010, with an appealingly delicate pink hue and zippy citrus flavours with just a hint of raspberry.

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