Tuesday, 18 October 2011

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.

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