Name: Warm radicchio, prawn and ricotta salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 small red onion, thinly sliced; 2 garlic cloves, crushed; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 20 green prawns, peeled, de-veined, tails left intact; 1 bunch asparagus, trimmed, cut into 3; 1/2 cup sliced char-grilled red capsicum; 1/3 cup red-wine vinegar; 1/4 cup halved walnuts (optional); 2 tablespoon maple syrup; 1 small radicchio, leaves segmented, roughly torn; 125 gram fresh ricotta, crumbled; crusty bread, to serve

Warm radicchio, prawn and ricotta salad

This spiced warm salad is packed with vegetables and topped with walnuts and fresh ricotta. Delicious served with crusty bread.

Serves 4

Prep

20M

Cook

Total

25M

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Ingredients

2 tablespoon olive oil

1 small red onion, thinly sliced

2 garlic cloves, crushed

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

20 green prawns, peeled, de-veined, tails left intact

1 bunch asparagus, trimmed, cut into 3

1/2 cup sliced char-grilled red capsicum

1/3 cup red-wine vinegar

1/4 cup halved walnuts (optional)

2 tablespoon maple syrup

1 small radicchio, leaves segmented, roughly torn

125 gram fresh ricotta, crumbled

crusty bread, to serve

Method

1.Heat oil in a large frying pan on high. Sauté onion, garlic, cumin and coriander for 1-2 minutes, until onion is tender and mixture is aromatic.

2.Add prawns and asparagus. Cook, stirring for 2-3 minutes until prawns change colour and are cooked through. Add capsicum and toss vinegar, walnuts and syrup through.

3.Place radicchio and half the ricotta in a bowl. Add warm prawn mixture and toss gently. Serve immediately topped with remaining ricotta. Accompany with bread.

If you don’t like the bitter taste of radicchio, use baby cos leaves instead.
Note

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Ingredients

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