Ingredients and Equipment

Equipment
Sharp Cutting Knife
Vegetable Peeler
Cutting Board
Grater
Small pan

Ingredients
75g Fresh or Frozen Prawns
Mayonnaise
Tomato Ketchup
Either Worcestershire Sauce or Brown Sauce
Lemon Juice
1 Small Carrot
1 Salad Tomato or a few Cherry Tomatoes if you’d prefer
1 Spring Onion or half a small onion
Lettuce - I prefer romain or little gem
Spinach
Salt and Black Pepper for seasoning

Method

The Salad

If you are using fresh prawns then you can weight them and leave them in the fridge for serving. If you are using frozen prawns then you will need to thaw them overnight in a sealed container in the fridge. Once thawed discard most of the water form the tub and replace in the fridge for serving.

For your salad begin by chopping your letture into pieces. I use little gem or romain usually as this is very simple. You simply chop perpendicular to the leaf to create bite sized pieces.

Repeat the previous step for your chopped spinach. I find that adding a second type of leafy green not only provides a wider range of nutrients, including iron in the case of spinach, but provides a variety in flavour as well

Peel your carrot and chop off the end then grate it. Dice your spring onion or onion finely and chop your tomato into small chunks

Layer your salad beginning with your leaves, then your carrot, tomato and onion. Another welcome addition can be sweetcorn or a small amount of grain such as quinoa.

The Sauce

For the sauce combine two teaspoons of mayonnaise with one teaspoon of tomato ketchup and a dash of either Worcester Sauce or brown sauce. This creates a lovely peppery seafood sauce which i find pairs well with the prawns

You can either add a dash of lemon juice straight to the sauce or sprinkle it over the salad to add a little extra brightness

Stir your prawns into your sauce and then top your salad with it.

Add fresh ground black pepper and a little salt to taste. Then, serve and enjoy!