Prawn Salad with Broad Beans and Lightly Pickled Red Onions
Recipe by Sian Hughes from her Instagram profile @recipebreakout
A super simple but delicious and wholesome salad for lunch today, made with Karumba Banana Prawns (from @therockfishuk). These fabulous, juicy prawns are from the world’s first certified sustainable tropical prawn fishery… wild caught in the beautiful waters of the Gulf of Carpentaria... and they're so delicious in a salad! The pickling juices from the red onions make a lovely tangy dressing to serve with this… takes me back to my childhood at the seaside, eating cockles and whelks drenched in malt vinegar and plenty of pepper 😜.
To make: (for 2)
.
What you need: one pack (12) Karumba banana prawns, 100g fresh or frozen baby broad beans, lightly steamed and shelled, 100g of white beans, one red onion, sliced and soaked in apple cider vinegar, a pinch of sugar and a tsp of dried dill leaves, a tbs of extra virgin olive oil and a small bunch of fresh chives, finely sliced
.
🦐 Start by making the pickled red onion, soaking the slices in the acv, sugar and dill. Set aside to marinate for at least half an hour
.
🦐 In the meantime, steam the broad beans for a few minutes, shell and rinse in cold water. Tip into a large bowl, along with the white beans. Mix well and then add in the prawns and chives. Toss together
.
🦐 Finally divide between two individual bowls, arrange the red onion slices on top. Pour two tbs of the pickling juice into a small bowl. Add a tbs of extra virgin olive oil and whisk well. Spoon over the salad and serve!
Buy these delicious MSC Prawns here >
Recipe by Sian Hughes from her Instagram profile @recipebreakout
A super simple but delicious and wholesome salad for lunch today, made with Karumba Banana Prawns (from @therockfishuk). These fabulous, juicy prawns are from the world’s first certified sustainable tropical prawn fishery… wild caught in the beautiful waters of the Gulf of Carpentaria... and they're so delicious in a salad! The pickling juices from the red onions make a lovely tangy dressing to serve with this… takes me back to my childhood at the seaside, eating cockles and whelks drenched in malt vinegar and plenty of pepper 😜.
To make: (for 2)
.
What you need: one pack (12) Karumba banana prawns, 100g fresh or frozen baby broad beans, lightly steamed and shelled, 100g of white beans, one red onion, sliced and soaked in apple cider vinegar, a pinch of sugar and a tsp of dried dill leaves, a tbs of extra virgin olive oil and a small bunch of fresh chives, finely sliced
.
🦐 Start by making the pickled red onion, soaking the slices in the acv, sugar and dill. Set aside to marinate for at least half an hour
.
🦐 In the meantime, steam the broad beans for a few minutes, shell and rinse in cold water. Tip into a large bowl, along with the white beans. Mix well and then add in the prawns and chives. Toss together
.
🦐 Finally divide between two individual bowls, arrange the red onion slices on top. Pour two tbs of the pickling juice into a small bowl. Add a tbs of extra virgin olive oil and whisk well. Spoon over the salad and serve!
Buy these delicious MSC Prawns here >
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