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- Dish type
- Seafood starters
- Prawn starters
This lively, colourful salad is a really great combo - ideal for a festive starter or healthy main meal. Seasonal Spanish persimmons add great vibrancy and flavour – perfect with young spinach, sliced radish, red chilli, coriander and hot sizzled prawns – with a zesty lime juice and sesame oil dressing.
1 person made this
- 2 Spanish persimmons
- 2 generous handfuls young spinach
- 12 radishes, sliced
- 1 small handful fresh coriander, roughly chopped (including the stalks)
- 20g butter
- 400g raw tiger or king prawns, thawed if frozen, and patted dry
- 1 red chilli, seeded and thinly sliced
- finely grated zest and juice of 2 limes
- 2 tablespoons toasted sesame oil
- 3 tablespoons olive oil
- 1 pinch caster sugar
- salt and freshly ground black pepper, to taste
- lime wedges, to serve
MethodPrep:10min ›Cook:2min ›Ready in:12min
- Remove the leafy tops from the persimmons, slice the flesh and add to a large bowl with the spinach, radish and coriander. Toss gently to mix.
- Heat the butter in a large frying pan until sizzling. Add the prawns and chilli and fry over a medium-high heat for 1 to 2 minutes, turning the prawns often and cooking them until they turn pink. Remove from the heat.
- Whisk together the lime zest and juice, sesame oil and olive oil, adding a pinch of sugar, salt and freshly ground black pepper
- Share the salad between 4 serving plates and top with the prawns, chilli and buttery juices. Drizzle the dressing on top, then serve with a few extra lime wedges.
The toasted sesame oil is delicious, though you could omit it and just use a total of 5 tablespoons of olive oil instead.
See it on my blog
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November Seasonal Eating
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Salad: Spring Salad with Grapefruit and Feta by Better Homes and Gardens • Dessert: Ruby Red Grapefruit Tart by Home and Plate • Drink: Strawberry Chamomile Paloma by Half Baked Harvest
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1.) Persimon® and Pomegranate Pavlova Star:
How sweet is this Persimon® and Pomegranate Pavlova Star? This gorgeous meringue dessert is made with whisked egg whites and caster sugar, piped or spread out into a star shape.
It’s slowly baked, then topped with whipped cream, sliced Spanish Persimon® and pomegranate seeds. Perfect for a dinner party, Christmas or a weekend treat.