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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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