Cress and Apple Salad with Prawns
Ingredients
- Ingredients
- 2 handfuls mixed Fresh herbs (Chives, dill, basil and parsley)
- 120 milliliters olive oil
- 1 Tbsp grated Parmesan
- salt
- freshly ground peppers
- 400 grams shrimp
- 2 smaller Apple
- 2 handfuls Cress
- 2 scallions
- 1 tsp Dijon mustard
- 4 Tbsps Lime juice
- 1 tsp brown sugar
- cayenne pepper
- Lime wedge (for garnish)
Preparation steps
Rinse the herbs, shake dry, pluck and put aside about 1/2 handful for garnish. Puree the rest with 4-5 tablespoons of oil in a blender. Mix in the parmesan and season with salt and pepper.
Preheat the oven to 220°C (approximately 425°F).
Remove the shrimp tails, cut in half lengthwise, remove the shells, rinse and pat dry. Arrange with the cut edges upwards on a baking sheet lined with parchment paper. Drizzle the pesto over the shrimp and bake for about 5 minutes.
Rinse the apples, quarter and remove the core and cut into thin columns. Rinse the cress and shake dry. Trim and rinse the spring onions and cut into thin rings. Mix the apple slices, cress and onions and arrange on plates. Mix the mustard with the lime juice, sugar and the remaining oil and season with salt and cayenne pepper. Drizzle over the salad and top with the shrimp. Chop the remaining herbs coarsely and place on top. Serve garnished with lime wedges.
