World Cuisine

Prawn and Tomato Salad

cook 10 mins
  • 500 g (1 lb) cooked peeled king prawns
  • 3 large tomatoes, chopped
  • 1 red pepper, cored, deseeded and chopped
  • 4 spring onions, sliced
  • 25 g (1 oz) rocket leaves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon cumin seeds
  • Toss together the king prawns with the tomatoes, red pepper, spring onions and rocket leaves in a serving bowl.
  • Whisk together the olive oil, red wine vinegar and cumin seeds in a small bowl or jar.
  • Pour the dressing over the salad and toss together to serve.
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