Meals and Courses

Prawn and Goats' Cheese Salad

cook 10 mins
Ingredients
  • 2 tablespoons walnut pieces
  • juice of 1 lime
  • 1 tablespoon olive oil
  • 1 fennel bulb, halved and sliced
  • 1 red pepper, cored, deseeded and sliced
  • 2 pears, cored and sliced
  • 200 g (7 oz) cooked peeled king prawns
  • 2 heads of chicory, leaves separated
  • 200 g (7 oz) firm goats' cheese, cut into 4 slices
Directions
  • Heat a nonstick frying pan over a medium-low heat and dry-fry the walnuts for 3–4 minutes, stirring frequently, until slightly golden. Set aside.
  • Meanwhile, whisk together the lime juice and oil in a bowl.
  • Toss together the fennel, red pepper, pears, prawns and chicory and place on a serving plate.
  • Cook the goats' cheese under a preheated hot grill for 3–4 minutes until golden. Serve on the salad, drizzled with the dressing and sprinkled with the toasted walnuts.
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