Name: Prawn, strawberry & poppy seed salad
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 18 uncooked medium king prawns (1kg); 185 gram mixed salad leaves; 500 gram strawberries, halved; 90 gram feta cheese, crumbled; 1 brown onion (150g), sliced thinly; Poppy seed dressing; 1 1/2 tablespoon cider vinegar; 1 tablespoon white sugar; 1/2 teaspoon mustard powder; 3/4 cup (180ml) vegetable oil; 2 teaspoon poppy seeds

Ingredients

18 uncooked medium king prawns (1kg)

185 gram mixed salad leaves

500 gram strawberries, halved

90 gram feta cheese, crumbled

1 brown onion (150g), sliced thinly

Poppy seed dressing

1 1/2 tablespoon cider vinegar

1 tablespoon white sugar

1/2 teaspoon mustard powder

3/4 cup (180ml) vegetable oil

2 teaspoon poppy seeds

Method

1.Shell and devein prawns, leaving tails intact.

2.Cook prawns on heated oiled barbecue (or grill or grill pan) until changed in colour.

3.To make poppy seed dressing, blend or process vinegar, sugar and mustard until combined. With motor operating, gradually add oil in a thin, steady stream. Transfer to small bowl, stir in seeds; season to taste.

4.Combine salad leaves, strawberries, cheese, onion and half the dressing in large bowl.

5.Serve salad topped with prawns; drizzle with remaining dressing.

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Ingredients

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