© J Sainsbury plc 2020
Florida grapefruit and seared king prawn salad
A vibrant and colourful king prawn salad with a touch of citrus
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Ready in 30-35 minutes
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Cooking time 10 minutes
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Prep time 20-25 minutes
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Serves 4
Ingredients
For the salad
- 8 baby potatoes
- 3 pink Florida grapefruit
- 1 small fennel, thinly sliced
- 1 half cucumber
- 1 avocado
- 1 persimmon
- 4 tbsps fresh pomegranate seeds
- 2 sprigs of tarragon
- 1 bag mixed salad leaves, including radicchio
- 1 tbsp extra virgin olive oil
- 12 king prawns
For the vinaigrette
- 2 tbsp red wine vinegar
- 1 tsp salt
- 2 cloves garlic, crushed
- 2 tbsps plus 1 tsp extra virgin olive oil
Method
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1
Cook potatoes in boiling salted water until very tender. While the potatoes are cooking, whisk together the ingredients for the vinaigrette in a medium bowl.
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2
Cut the cooked potatoes into quarters and put them directly into the vinaigrette while they are hot to infuse flavour.
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3
Zest 2-3 tablespoons of grapefruit peel. Then, peel and segment the grapefruit and place in a strainer over a bowl to save juice for searing the prawns.
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4
Thinly slice the fennel and cucumber.
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5
Peel and cube the avocado and persimmon.
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6
Pluck individual tarragon leaves from the stem. Set all ingredients aside.
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7
In a hot sauté pan, sear prawns in one tablespoon of olive oil. Cook the prawns for approximately one or two minutes on each side or until cooked.
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8
Add grapefruit zest and reserved juice to pan. Combine prawns and remaining salad ingredients together, toss and serve.
