Purple Sprouting Broccoli and Prawn Salad
I go through periods of trying to clear my kitchen cupboards and the freezer. I’m a food stuffs hoarder you see and it always comes the time when I can’t even open a cupboard without having its contents tumble on top of me chaotically.
The fun part of these times is that you can experiment with flavours and textures matching whatever you have at hand and this salad was one of such experiments. Needless to say I loved it; it was flavoursome, filling and made a lot of space… Cupboard is full again of course.
- A handful of king prawns
- 200g purple sprouting broccoli
- 40g toasted pine nuts
- 1 small red onion finely sliced
- ½ green chili finely chopped
- Juice of ½ lemon
- 2 tbsp extra virgin olive oil
In a frying pan sauté the chili and onion in 1 tbsp of extra virgin olive oil.
In the meanwhile blanche the broccoli in a separate pan (put in boiling water for 2 minutes and drain)
Add the lemon juice and prawns to the frying pan and sauté for 1 minute.
Add the blanched broccoli to the prawns and sauté for 2 more minutes.
Take the pan off the heat, mix in the pine nuts and remaining oil and serve warm with nice hot pitta bread.
Prawn & Pineapple Curry
Lemon Chicken Risotto & Pine Nut Salad
Chicken and Giant Couscous Salad
River Test Brown Trout Salad