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Prawn, purple sprouting broccoli, feta and almond salad

Prawn, purple sprouting broccoli, feta and almond salad

By Ella Loei
25’ Prep time
15’ Cook time
40’ Total time
505 Calories
4 Serving

Summary

This fresh broccoli salad is topped with prawns seasoned in the smokey, floral rose harissa, toasted almonds, and creamy, crumbled feta cheese.
Ella Loei 0 Followers

Step by Step

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Step 1

Preheat the oven to 190ºC, gas mark 5. Spread the almonds on a baking tray and toast for 10 minutes, until golden; set aside. Meanwhile, blanch the broccoli in a pan of boiling water for about 5 minutes. Plunge into cold (but not iced) water; drain and set aside.
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Step 2

In a large bowl, mix the prawns with the lemon zest, rose harissa and 2 tbsp olive oil. Season well, work the marinade into the prawns, then set aside for a few minutes. Make a dressing by whisking the honey with the lemon juice and remaining 1½tbsp olive oil; season.
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Step 3

Heat a griddle pan until smoking hot and cook the prawns for 1-2 minutes on each side, until cooked through. Set aside and keep warm.
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Step 4

Arrange the broccoli and prawns on a large platter, add the whole almonds and crumble over the feta. Whisk the dressing again and drizzle over the salad, scattering with the chopped dill before serving.

Ingredient

  • Olive oil
    Olive oil
    3.5 tbsp
  • Blanched almonds
    Blanched almonds
    100 grams
  • Lemons
    Lemons
    2
  • Pack dill, roughly chopped
    Pack dill, roughly chopped
    20 grams
  • Pure clear honey
    Pure clear honey
    3 tbsp
  • Rose harissa paste
    Rose harissa paste
    1 tsp
  • Packs purple sprouting broccoli
    Packs purple sprouting broccoli
    230 grams
  • Feta cheese
    Feta cheese
    75 grams
  • Large madagascan tiger prawns
    Large madagascan tiger prawns
    400 grams
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