Name: Warm potato, prawn and scallop salad
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 9 medium kipfler (finglerling) potatoes (700g), halved lengthways; 150 gram (4½ ounces) green beans, trimmed; 18 uncooked large king prawns (shrimp) (1.2kg); 12 scallops without roe (300g); 1/3 cup (100g) whole-egg mayonnaise; 1 tablespoon water; 30 gram (1 ounce) baby rocket (arugula); Salsa verde; 1/2 cup finely chopped fresh flat-leaf parsley; 1/4 bunch finely chopped fresh dill; 1/4 cup finely chopped fresh chives; 1 tablespoon wholegrain mustard; 2 tablespoon lemon juice; 1 tablespoon drained capers, chopped; 1 clove garlic, crushed; 1/3 cup (80ml) olive oil

Warm potato, prawn and scallop salad

Warm, fragrant and delicious, this potato, prawn and scallop salad makes a great starter or lunch.

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Serves 6

Prep

15M

Cook

45M

Total

Ingredients

9 medium kipfler (finglerling) potatoes (700g), halved lengthways

150 gram (4½ ounces) green beans, trimmed

18 uncooked large king prawns (shrimp) (1.2kg)

12 scallops without roe (300g)

1/3 cup (100g) whole-egg mayonnaise

1 tablespoon water

30 gram (1 ounce) baby rocket (arugula)

Salsa verde

1/2 cup finely chopped fresh flat-leaf parsley

1/4 bunch finely chopped fresh dill

1/4 cup finely chopped fresh chives

1 tablespoon wholegrain mustard

2 tablespoon lemon juice

1 tablespoon drained capers, chopped

1 clove garlic, crushed

1/3 cup (80ml) olive oil

Method

1.Boil, steam or microwave potatoes and beans, separately, until tender; drain.

2.To make salsa verde; combine ingredients in a medium bowl; season to taste.

3.Shell and devein prawns, leaving tails intact. Place prawns and scallops in a medium bowl with half the salsa verde; toss gently to combine.

4.Combine mayonnaise and remaining salsa verde in a small bowl. Add mayonnaise mixture and the water to potatoes; toss gently to combine. Season to taste.

5.Heat a large frying pan over a medium-high heat; cook prawn mixture until browned lightly and just cooked through.

6.Divide potato mixture between plates; top with beans, rocket and prawn mixture.

Salsa verde can be made a day ahead. Cover surface with plastic wrap then cover tightly; refrigerate.
Note

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