Salads

Caesar Salad with a Twist

We give a classic Caesar salad new life by including dukkah-coated prawns. Delicious! 

Serves 4.
Prep Time: 15 minutes.
Cooking Time: 8 minutes.

Ingredients

• 1 Sweet Gems™ baby cos lettuce heart, washed and torn
• 1 x 150g pkt baby spinach
• 1 tsp fresh coriander, chopped finely
• 80g (1/2 cup) loose almonds
• 1/4 cup dry packaged breadcrumbs
• 2 tsp ground cumin
• 500g (24) green medium banana or king prawns, peeled and deveined
• 1/2 cup Greek-style yoghurt
• 3 tsp olive oil
• 100g sliced prosciutto
• 1/2-3/4 cup (125ml) fat free dressing
• 3/4 cup parmesan, shaved

Cooking Instructions

• To make the dukkah-coated prawns, place almonds into a small food processor and chop finely, or use a sharp knife. Mix together with the breadcrumbs, cumin and fresh coriander.
• Holding onto tails of the prawns, coat each with the yoghurt and dip into the almond mixture, pressing on lightly to coat.
• Place onto a lined baking tray, chill for at least 15 minutes. (This step can be completed in advance in preparation for cooking.)
• Heat 1 tsp olive oil in a large frypan over medium heat, cook prosciutto for 1-2 minutes each side or until golden, drain on paper towel.
• (This will crisp as it cools.)
• Clean pan out, heat remaining oil and cook prawns for 2-3 minutes each side or until prawns are golden brown and opaque inside, gently turning prawns with a slide, as coating can be delicate. Drain on paper towel.
• In a large mixing bowl, toss the baby cos lettuce with the lettuce mix.
• Serve onto plates, or large platter, break grilled prosciutto into pieces and place on top. Drizzle dressing over salad, top with dukkah coated prawns, and sprinkle with shaved parmesan.