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Crisp and fresh prawn salad

Crisp and fresh prawn salad

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!

1 hrs 5 mins 4 persons
Sweet Tropical

ingredients

  • 1½ dl creme fraiche 30%
  • ½ tsp finely grated orange zest (pesticide-free)
  • ½ tsp finely grated lime zest (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 leaves
  • 2 ripe avocados in thin wedges
  • 1 ripe mango in bite-sized pieces
  • 250 g prawns

Garnish

  • fresh coriander leaves

Side dish

  • 200 g wholemeal baguette

preparation

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.

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.