It’s been lovely weather today and what’s nicer than a bright, fresh salad in the sunshine?! This simple salad is quick and easy to make and even if you’re not a huge seafood lover, the mild taste of the scallops and prawns are easy on most pallets! Using mixed coloured tomatoes is a good way to engage children and encourage healthy eating.
Ingredients
Serves 4
- 20x raw king prawns
- 20x small scallops
- 12x asparagus tips
- 4x slices of cured ham such as parma, serrano etc
- 2x large handfuls of seasonal leaves
- 1x punnet of mixed tomatoes
- 3x radish
- 1x avocado
- 6x cooked baby beetroots
- 1x small chilli
- 1 clove of garlic
- 2x knob of butter
Method
- Heat a knob of butter in a pan and add the asparagus tips
- Season with a pinch of salt and cracked black pepper
- Turn the asparagus after 2-3 mins
- Once both sides are grilled, place on a kitchen towel, allow to cool and degrease
- Prepare the salad on the serving plates by placing a small handful of seasonal leaves in the centre
- Cut the tomatoes and avocado into small wedges and scatter on top of the leaves
- Top and tail the radish, slice thinly and scatter
- Half or quarter the beetroot and place on top of the salad
- Wrap 3 asparagus tips in a slice of cured ham and lay on top of the salad
- Finely chop your clove of garlic and chilli
- Return your pan to a high heat and add the final knob of butter
- Add the garlic and chilli to the pan
- Fry the garlic and chilli for 1 min
- Add the raw prawns and scallops
- Both should cook in around the same time. Prawns are cooked when they have gone pink and opaque all the way through. Scallops should retain some bounce when you touch the top
- Arrange your prawns and scallops on the plate
- Drizzle a little of the chilli and garlic butter from the pan
- Enjoy!
