Beetroot, feta & asparagus salad
Tom Kime's colourful salad is a great vegetarian option for summer entertaining
Prawn & melon salad
- Preparation and cooking time
- Prep: -
- Easy
- Serves 6
Skip to ingredients
For the dressing
- 1 garlic clove
- a handful of coriander stemsor roots
- 1 tsp golden caster sugar
- 1 red chillideseeded, plus 1 tsp chopped to garnish
- 2cm/¾in piece of root gingerpeeled and roughly chopped
- juice of 3 limesand 1½ oranges
For the salad
- 1 small watermelonweighing about 1.8kg/4lb
- 24 large cooked and peeled tiger prawns
- 4 spring onionsfinely sliced
- 2 trimmed stems of lemongrassfinely sliced
- 4cm/1½in root gingerpeeled, cut into fine matchsticks
- zest of 1 lime
- 3 lime leavesshredded (optional)
- a handful each of coriander and mintleaves, chopped
- 100g roasted salted peanutsor cashews, to garnish
Nutrition: per serving
- kcal201
- fat10g
- saturates2g
- carbs16g
- sugars1g
- fibre1g
- protein13g
- salt0.68glow
Method
step 1
Three hours before serving: make the dressing. Put the garlic and coriander in a food processor with 1 tsp salt and the sugar, then pulse to a pulp. Add the chilli, ginger and citrus juices and pulse until smooth. Cover and chill.
step 2
Two hours before serving: cut the watermelon into segments, remove the skin and seed the flesh. Cut into lozenges about 3cm wide.
step 3
Mix the melon and prawns and add the spring onions, lemongrass, ginger, lime zest and lime leaves. Chill.
step 4
To serve: toss the dressing and herbs into the salad and scatter with chilli and peanuts.
