Prawn, strawberry & poppy seed salad
Strawberries make a surprise appearance in this summery salad alongside prawns and delicious creamy feta.
- 30 mins cooking
- Serves 6
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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
- 1Shell and devein prawns, leaving tails intact.
- 2Cook prawns on heated oiled barbecue (or grill or grill pan) until changed in colour.
- 3To 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.
- 4Combine salad leaves, strawberries, cheese, onion and half the dressing in large bowl.
- 5Serve salad topped with prawns; drizzle with remaining dressing.