This is one of those happy accident meals, when what's left in the fridge and fruit bowl, turns into a really tasty lunch!
I had some king prawns leftover from making a spaghetti dish and the pomegranate dressing from a dinner party. Not quite enough to make a decent salad so I decided to add in the white fleshed nectarines, as I'd used prawns with fruit in another salad.
I contemplated griddling the nectarine slices, but as I was pan frying the prawns, thought the fresh nectarine slices would be a lovely contrast. Topped with the fruity yet tart pomegranate molasses dressing and it made for a delicious meal!
Serves 2 for lunch or 4 as a starter
1-2 tablespoons of olive oil
180g raw king prawns
1 - 2 ripe nectarines
1 Romaine or Dolce Verde heart (or any green salad leaves)
1 continental salad onion
½ cucumber
For the dressing:
2 tablespoons of red wine vinegar
3 tablespoons of pomegranate molasses
1 tablespoon of Dijon mustard
1 tablespoon of honey
6-10 tablespoons of olive oil
Seasoning
- Devein the prawns and then use a piece of kitchen towel to remove any excess moisture.
- Slice the lettuce hearts into 2cm pieces and scatter over 2-4 bowls/plates.
- Dice the cucumber.
- Thinly slice the salad onion.
- Scatter the cucumber and onion over the salad leaves.
- Slice the nectarine in half, around the stone. Twist and remove half. Try and carefully remove the stone with the end of a small, sharp knife but if that fails slice the nectarine a slice at a time, and then gently pull away from the stone.
- Arrange the nectarine slices over the salad.
- Mix the dressing ingredients together in a jug, starting with 6 tablespoons of olive oil and then add more oil to taste.
- Heat the oil in a frying pan over a medium heat. When the oil is very hot, add the prawns and fry for 3-5 minutes or until the prawns turn pink and curl.
- Remove the prawns from the pan and scatter over the salads.
- Drizzle with the salad dressing and serve.
