Prawn & Avocado Salad
with a spiced tomato dressing
24 King prawn peeled, tails intact
Knorr Fish Cube
3 avocados, cut into cubes (Chef Tip – Drizzle with lemon juice to prevent discolouring)
Torn salad leaves
Celery stalks with leaves, thinly sliced and leaves reserved
Extra-virgin olive oil, for drizzling
Rucola to serve
Spiced Tomato Dressing
200ml olive oil
250g cherry tomatoes
1 garlic clove, finely grated
2 tbsp red wine vinegar
¾ tsp cayenne, to taste
1 lemon finely grated rind and juice
Splash of brandy
Starting with the spiced tomato dressing, over high heat, add 2 tbsp olive oil in a large pan. When pan is hot, add tomatoes and fry, occasionally tossing until scorched and softened. After a few minutes, add garlic, lemon rind and red wine vinegar. Remove pan from heat and transfer to a blender. Add the remaining olive oil, cayenne and brandy, blend until smooth. Season to taste and refrigerate in an airtight container until required.
Preheat a non-stick frying pan on high heat. In a bowl, add prawns with a dash of olive oil and a crumbled Knorr Fish Cube. Mix well with prawns.
On your preheated pan, fry the prawns until they are pink coloured (4 minutes). To finish, add a touch of spiced tomato dressing, lemon juice and chopped celery leaves. To serve, arrange prawns on a bed of avocado, rucola and celery salad on a serving platter. Drizzle with tomato spiced dressing, a touch of extra-virgin olive oil and season to taste.
Re-heating leftover food? Make sure to cover the food with foil before putting it in the oven to ensure moisture is retained and food is heated all the way through.
When cooking meat, use high heat to develop flavour and low heat to preserve moisture.
Add sauce to your pasta and not the other way around. This helps the pasta mix well with the sauce without overcooking it or risking having the pasta stuck to the bottom of the pot.