Recipes - Kim's Green Salad

Over the last few years I have created heaps of recipes but there have only been about one or two recipes per year that are so mind boggling amazing that I surprise myself.  This salad represents one of those moments of genius!  A friend asked me to make her something with asparagus and after a little brainstorming and research I had a lightbulb moment that resulted in the following.  Enjoy.

Ingredients - serves two

12 green prawns

1 bunch asparagus, ends trimmed

50g Persian fetta

10g (approx 16) pistachio nuts, roughly chopped

30g rocket

1/4 cup flat leaf parsley leaves

1 cucumber, peeled

1 lime, juiced

3 tbs olive oil

1 tsp dijon mustard

salt and pepper to season

Step 1 - Peel and devein prawns, leaving tails intact and season lightly with salt and pepper. Set aside.
Step 2 - Bring a medium pot of salted water to boil.  Cook asparagus for 2 minutes.

Step 3 - When asparagus is almost cooked, heat a grill pan over high heat. Drizzle with a little oil.

Step 4 - Transfer asparagus from pot to grill pan.  Add prawns to grill pan and cook for about 1 minute, turning prawns and asparagus halfway through. Set aside to cool slightly then halve asparagus stalks.

Step 5 - Using a vegetable peeler, peel long strips off the cucumber, avoiding the seeds.

Step 6 - To make dressing, add lime juice, oil and mustard to a small bowl, season with salt and pepper and whisk until combined.

Step 7 - To construct salad, distribute rocket, flat leaf parsley and cucumber between two plates.  Drizzle with a little dressing then scatter asparagus over and top with prawns.  Gently crumble fetta over salad and sprinkle with pistachio nuts.  Drizzle with a little more dressing and serve immediately    

Notes:

If you cannot find Persian fetta, Danish fetta is a good substitute. Danish fetta is pictured above.