• This prawn, pumpkin seed, pomegranate and avo salad with lemon curd dressing is perfect for summer entertaining. Serve it as a light lunch or a braai side.

    Recipe and styling by Claire Ferrandi 

    Photograph by Dylan Swart 

    Prawn, pumpkin seed, pomegranate and avo salad with lemon curd dressing

    By Claire Ferrandi Serves: 4 - 6
    Total Time: 30 mins



    • 30ml (2 tbsp) olive oil
    • 15ml (1 tbsp) fresh lemon juice
    • 60ml (4 tbsp) lemon curd
    • 15ml (1 tbsp) Dijon mustard
    • salt and freshly ground black pepper, to taste
    • PRAWNS

    • 30ml (2 tbsp) butter
    • 5ml (1 tsp) olive oil
    • 200g prawns, peeled and deveined
    • 5ml (1 tsp) paprika
    • fresh lemon juice, to squeeze
    • salt and freshly ground black pepper, to taste
    • SALAD

    • 3 celery stalks
    • 3 medium beetroot, thinly sliced
    • 80g baby spinach leaves
    • 1 avocado, peeled and sliced
    • 1 cucumber, ends trimmed, halved and thinly sliced
    • 80ml (⅓ cup) pomegranate rubies
    • 30g pumpkin seeds, lightly toasted
    • lemon wedges, to squeeze



    For the dressing, combine the 30ml (2 tbsp) olive oil, 15ml (1 tbsp) fresh lemon juice and the remaining ingredients in a medium-sized bowl. Stir to incorporate and season to taste.


    For the prawns, melt the butter in a large frying pan, add the 5ml (1 tsp) olive oil, followed by the prawns and fry over high heat, stirring, 2 – 3 minutes, until the prawns are pink and cooked through. Sprinkle with the paprika and a squeeze of lemon juice. Season and set aside until needed.


    For the salad, make the celery curls by filling a large bowl with ice and enough water to cover the celery. Using a vegetable peeler, thinly shave the celery into long strands and soak, 15 minutes. Remove the celery from the ice water and transfer to a paper towel to dry.


    Arrange the beetroot, baby spinach leaves and avocado slices on a large platter. Place the prawns atop, add the cucumber slices, celery curls, and sprinkle over the pomegranate rubies and pumpkin seeds. Drizzle over the lemon curd dressing and serve with any remaining dressing and the lemon wedges alongside for squeezing.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com