Prawn, strawberry and poppy seed salad
Australian Women’s Weekly | Recipes | 05 Sep 2018
Strawberries make a surprise appearance in this summery salad alongside prawns and delicious creamy feta.
Serves 6 | 30 minutes cooking
18 uncooked medium king prawns (1kg)
185 gram mixed salad leaves
500 gram strawberries, halved
90 gram feta cheese, crumbled
1 brown onion (150g), sliced thinly
Poppy seed dressing
1 1/2 tablespoon cider vinegar
1 tablespoon white sugar
1/2 teaspoon mustard powder
3/4 cup (180ml) vegetable oil
2 teaspoon poppy seeds
Shell and de-vein prawns, leaving tails intact.
Cook prawns on heated oiled barbecue (or grill or grill pan) until changed in colour.
To make poppy seed dressing, blend or process vinegar, sugar and mustard until combined. With motor operating, gradually add oil in a thin, steady stream. Transfer to small bowl, stir in seeds; season to taste.
Combine salad leaves, strawberries, cheese, onion and half the dressing in large bowl.
Serve salad topped with prawns; drizzle with remaining dressing.
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