Recipe | Poached prawns with cucumber and mixed greens

The recent summer-like weather has reminded me of all of the delicious salads that come with the warmer weather. I love the endless possibilities of salads from changing up dressings, adding in grains, serving them warm or hot, including fresh veggies or even fruit... They are one of my favourite dish types to eat and to make, whether it's the main dish or a side to something else.

Living on the coast we have access to lots of fresh seafood which I am loving. This poached prawn salad recipe was inspired from the current Gourmet Traveller issue (October). The prawns are poached in a liquid that includes white wine, herbs and shallots which smells great bubbling away on my stove. The mixed greens were picked from our veggie garden - I'm a little over excited about being able to eat out of our own garden. This salad is a lovely fresh meal or side to a meal and is great for Spring or Summer.

Poached prawns with cucumber and mixed greens
16 fresh king prawns
200 ml dry white wine
2 golden shallots, one coarsely chopped, one finely sliced
3 thyme sprigs
1 garlic clove, halved
1 cucumber
1 1/2 tbsp white wine vinegar
50 ml olive oil
Juice of 1/2 lemon
250g cherry tomatoes
3 radish
An assortment of mixed greens
Snow pea sprouts to serve
Combine wine, chopped shallot, thyme, garlic and 150ml of water in a saucepan and bring to a simmer over a medium-high heat. Add in prawns and remove from heat. Cover and allow to sit for 5 - 7 minutes until prawns are cooked.
Drain prawns and discard cooking liquid. Peel and devein prawns leaving the tails intact.
Combine cucumber, sliced shallot and vinegar and stand to infuse for 5 minutes.
Add in oil and lemon juice and season.
Add in mixed leaves, cherry tomatoes and radish and toss to combine.
Arrange on a serving platter then top with prawns and snow peat spouts. Season to taste then drizzle with a touch more olive oil and lemon juice | see note.

Happy Friday! x

NOTE | I recently read some advice from the fabulous Marco Pierre White in Gourmet Traveller to season before dressing to insure the salt and pepper don't just stick to the leaves. He also advises to always first add oil then vinegar when dressing a salad which doesn't really apply to this salad but something to keep in mind! Also be sure not to overdress the salad as it dies very quickly.

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