Crisp and fresh prawn salad

Name: Crisp and fresh prawn salad
Total time: 1 h 5 min
Ingredients: 1½ dl sour cream 30%; ½ tsp finely grated orange peel, unsprayed (pesticide-free); ½ tsp finely grated lime zest, unsprayed (pesticide-free); 1 tbsp freshly squeezed orange juice; 1½ tsp freshly squeezed lime juice; ¼ tsp coarse salt; freshly ground pepper; 300 g pearl spelt; 4 dl water; 1 tsp coarse salt; 1 red onion; 1 tbsp vinegar; 150 g finely chopped oxheart cabbage; 1 g roughly chopped fresh coriander; 2 ripe avocados in thin wedges; 1 ripe mango in bite-sized pieces; 250 g prawns; fresh coriander; 200 g wholemeal baguette

Cook 1 Hr (hours) 5 Min (minutes) 4 people

Anything but ordinary – our Crisp and fresh prawn salad recipe excels in delivering thrilling pairings of stark contrasts in both textures and flavours. Decorated in jars, stacks of greens and freshly squeezed fruits cram together in a colourful mashup, perfect for picnics or as a creative lunch. Dig in!

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ingredients

1½ dl sour cream 30%
½ tsp finely grated orange peel, unsprayed (pesticide-free)
½ tsp finely grated lime zest, unsprayed (pesticide-free)
1 tbsp freshly squeezed orange juice
1½ tsp freshly squeezed lime juice
¼ tsp coarse salt
freshly ground pepper

Prawn salad

300 g pearl spelt
4 dl water
1 tsp coarse salt

1 red onion
1 tbsp vinegar

150 g finely chopped oxheart cabbage
1 g roughly chopped fresh coriander
2 ripe avocados in thin wedges
1 ripe mango in bite-sized pieces
250 g prawns

Garnish

fresh coriander

Side dish

200 g wholemeal baguette

preparation

Dressing

1. For the dressing: Using a hand mixer, beat together the crème fraîche, orange zest and the rest of the ingredients for approx. 1 min. Cover and refrigerate for approx. 30 min.

Prawn salad

2. For the prawn salad: Rinse the pearl spelt well, and place in a saucepan filled with salted boiling water.

3. Cook the spelt, covered, over a low heat for approx. 12 min. Remove the saucepan from the heat and set aside, covered, for approx. 12 min. Pour the pearl spelt into a bowl, cover and refrigerate for approx. 30 minutes.

4. Bring the onions and vinegar to a boil in a heavy-bottomed saucepan and steam the onions for approx. 1 min. – until they turn a lovely pink. Pour them into a bowl, cover and refrigerate for approx. 30 minutes.

5. Arrange the ingredients in 4 jars (of approx. 750 ml) with tight lids. Start with dressing at the bottom, then oxheart cabbage, coriander, onions, pearl spelt, mango and finish with avocado and prawns.

6. Garnish with fresh coriander and serve with bread. Or close the lid and keep the salad in the refrigerator for later.