Asparagus, Prawn and Tomato Salad by @benshewry

35 min

2 servings

🦐

4

Prawns

🌱

4

Asparagus

🫒

Olive oil

🧀

20 g

Feta

🌿

120 ml

Mixed herbs

🍅

60 ml

Tomato dressing

🥖

2 slices

Sourdough

🧂

Sea salt

⚫

Black pepper

🍅

150 g

Tomato pulp

🫒

80 ml

Extra virgin olive oil

🍎

20 ml

Apple cider vinegar

🥫

10 g

Vegan fish sauce

🧄

0.5 clove

Garlic

🧂

2 g

Fine salt

🍬

5 g

Caster sugar

  1. Boil

    Bring a large saucepan of salted water to a rolling boil, and set a bowl of iced water beside the stove.

  2. Cook
    • Prawns

    Cook the prawns for 3-4 minutes, depending on size, until bright orange-red and just cooked.

  3. Transfer
    • Prawns

    Transfer the prawns to the iced water for 5 minutes to stop the cooking.

  4. Peel
    • Prawns

    Peel the prawns, slice in half lengthways and remove the vein, then pat dry.

  5. Halve
    • Tomato pulp

    Halve the tomatoes and press them firmly through a drum sieve into a bowl, discarding the skins and seeds.

  6. Whisk
    • Tomato dressing
    • Sea salt
    • Tomato pulp

    Whisk 150g of the tomato pulp with the remaining dressing ingredients until the salt and sugar dissolve, then taste and adjust.

  7. Heat
    • Asparagus
    • Olive oil
    • Sea salt

    Heat a chargrill over high heat. Snap the woody ends off the asparagus, coat in a little oil and season with salt.

  8. Grill
    • Asparagus

    Grill the asparagus for about 2 minutes, turning, until charred but still bright green with a little bite, then cut each spear into 3.

  9. Brush
    • Olive oil
    • Sourdough

    Brush the sourdough with oil and grill for 30 seconds each side until charred.

  10. Toss
    • Prawns
    • Asparagus
    • Feta

    Gently toss the asparagus, prawns, feta and herbs, and season with salt and pepper.

  11. Whisk
    • Tomato dressing
    • Sourdough

    Whisk the dressing again to re-emulsify, then divide the salad between two bowls, spoon 30ml of dressing over each and serve with the grilled sourdough.

Asparagus, Prawn and Tomato Salad by @benshewry

35 min

2 servings

🦐

4

Prawns

🌱

4

Asparagus

🫒

Olive oil

🧀

20 g

Feta

🌿

120 ml

Mixed herbs

🍅

60 ml

Tomato dressing

🥖

2 slices

Sourdough

🧂

Sea salt

⚫

Black pepper

🍅

150 g

Tomato pulp

🫒

80 ml

Extra virgin olive oil

🍎

20 ml

Apple cider vinegar

🥫

10 g

Vegan fish sauce

🧄

0.5 clove

Garlic

🧂

2 g

Fine salt

🍬

5 g

Caster sugar

Preparation Steps

  1. Step 1/11

    Bring a large saucepan of salted water to a rolling boil, and set a bowl of iced water beside the stove.

  2. Step 2/11

    Cook the prawns for 3-4 minutes, depending on size, until bright orange-red and just cooked.

  3. Step 3/11

    Transfer the prawns to the iced water for 5 minutes to stop the cooking.

  4. Step 4/11

    Peel the prawns, slice in half lengthways and remove the vein, then pat dry.

  5. Step 5/11

    Halve the tomatoes and press them firmly through a drum sieve into a bowl, discarding the skins and seeds.

  6. Step 6/11

    Whisk 150g of the tomato pulp with the remaining dressing ingredients until the salt and sugar dissolve, then taste and adjust.

  7. Step 7/11

    Heat a chargrill over high heat. Snap the woody ends off the asparagus, coat in a little oil and season with salt.

  8. Step 8/11

    Grill the asparagus for about 2 minutes, turning, until charred but still bright green with a little bite, then cut each spear into 3.

  9. Step 9/11

    Brush the sourdough with oil and grill for 30 seconds each side until charred.

  10. Step 10/11

    Gently toss the asparagus, prawns, feta and herbs, and season with salt and pepper.

  11. Step 11/11

    Whisk the dressing again to re-emulsify, then divide the salad between two bowls, spoon 30ml of dressing over each and serve with the grilled sourdough.

Composition

Ingredients

Types

Seafood, Vegetables, Oils, Dairy, Herbs, Sauces, Grains, Bread, Spices, Condiments, Sugars

Ingredients

Prawns, Asparagus, Olive oil, Feta, Mixed herbs, Tomato dressing, Sourdough, Sea salt, Black pepper, Tomato pulp, Extra virgin olive oil, Apple cider vinegar, Vegan fish sauce, Garlic, Fine salt, Caster sugar

Notes

Prawns (whole king prawns), Asparagus (spears), Olive oil (for brushing), Feta (crumbled), Mixed herbs (mint leaves, chive batons, parsley leaves), Tomato dressing (homemade, see dressing ingredients below), Garlic (finely grated), Caster sugar (for the dressing)

Allergens

Crustaceans, Milk, Fish, Sulphites, Gluten, Soy

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Nut-Free

Calories

420 kcal

Macro nutrients

Protein: 22g, Carbohydrates: 24g, Fat: 27g, Fiber: 4g, Sugars: 6g

Nutritional Information

Minerals

Sodium: 980mg, Potassium: 500mg, Calcium: 110mg, Iron: 2mg

Vitamins

Vitamin C: 20mg, Vitamin K: 45mcg, Vitamin A: 400mcg, Folate: 80mcg

Preparation

Time Information

Preparation

25 minutes

Cooking

10 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Summer Lunch, Everyday Dining

Origin

Source

Platform

instagram

Original Creator

@benshewry

Origin

Cuisine

Australian, Mediterranean

Geographic

Australia, Oceania

Various

Aspect

Texture

Juicy, Crunchy, Tender, Creamy, Charred

Flavors

Fresh, Tangy, Savory, Sweet, Briny

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

Assembled salad : same day, best eaten immediately (Store in the fridge,Prawns and asparagus are perishable once cooked), Extra tomato dressing : up to 2 days (Store in an airtight container in the fridge,Whisk to re-emulsify before use)