Prawn, strawberry & poppy seed salad

Name: Prawn, strawberry & poppy seed salad
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Cuisine: Modern Australian
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; 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

Strawberries make a surprise appearance in this summery salad alongside prawns and delicious creamy feta.

Sep 04, 2018 2:00pm

Serves 6
30 mins cooking

Ingredients

Prawn, strawberry & poppy seed salad

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

Prawn, strawberry & poppy seed salad

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.