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SERVES 4 as an entrée or side

An ideal essential ingredient of a warm winter salad. The subtle sweetness of SunGold is a wonderful accompaniment to shellfish as well as oily fish such as salmon, swordfish or ocean trout, and chicken.

 

Zespri warm prawn saladINGREDIENTS

Salad

  • 2 Zespri SunGold Kiwifruit, peeled, very finely sliced
  • 500g green king prawns, cooked, peeled, deveined and sliced in half lengthways
  • 1 cup assorted sprouts – snow pea tendrils, mung bean, bean shoots
  • 200 grams mixed lettuce leaves, washed, dried
  • 2 birds-eye chillies, seeds removed and chopped
  • 1 small red onion, finely chopped
  • 2 tbsp. finely chopped parsley

Dressing

  • 1/3 cup extra virgin olive oil
  • 2 lemons, juice and zest
  • Sea salt and freshly ground black pepper

Herbed Quinoa

  • 1 cup white quinoa
  • 2 cups water
  • Pinch salt
  • ¼ cup mixed herbs, finely chopped

 

METHOD­­

  1. Combine king prawns, spouts, lettuce, chilli, red onion and parsley in a large bowl.
  2. Add a half of the dressing and toss well.
  3. Arrange on a serving platter and carefully place the SunGold Kiwifruit slices through the salad.
  4. Drizzle remaining dressing over salad.
  5. Finish with a good grind of pepper and a sprinkle of sea salt.
  6. Place quinoa in a large bowl. Cover with water and gently rub the grain between your hands to wash off the bitter coating. Drain well and rinse until water becomes clear.
  7. Bring water to the boil, add rinsed quinoa, salt and olive oil. Reduce heat and simmer for about 20-25 minutes until the grains become translucent. Place a clean dry tea towel over the pot and place a lid on top. This will help to absorb excess moisture and make the quinoa very fluffy and light until – and keep it warm until ready to serve.

 

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