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Perfection Blackberry And Prawn Rocket Salad With Brie Croutons Recipe

Salads

Prep Time

30 mins
Cook Time

15 mins
Course

Afternoon
Difficulty

Intermediate

Read Recipe

Ingredients List

Perfection Fresh Australia 6 as starter, 8 as side

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ingredient_1=125g Perfection Blueberries [[BLUEBERRY VINAIGRETTE]]

ingredient_10=3 tbs red wine vinegar [[BLUEBERRY VINAIGRETTE]]

ingredient_11=4 tbs extra virgin olive oil [[BLUEBERRY VINAIGRETTE]]

ingredient_12=2 tsp horseradish cream [[BLUEBERRY VINAIGRETTE]]

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ingredient_4=Olive oil cooking spray

ingredient_5=200g round brie cut into 18 wedges

ingredient_6=120g mixed spinach and rocket

ingredient_7=1kg medium king prawns cooked, peeled, deveined, tails intact

ingredient_8=1/2 cup roasted cashews

ingredient_9=2 tbs caster sugar [[BLUEBERRY VINAIGRETTE]]

name=PERFECTION BLACKBERRY AND PRAWN ROCKET SALAD WITH BRIE CROUTONS

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2 x 125g Perfection Blackberries
1 baguette
Olive oil cooking spray
200g round brie cut into 18 wedges
120g mixed spinach and rocket
1kg medium king prawns cooked, peeled, deveined, tails intact
1/2 cup roasted cashews

BLUEBERRY VINAIGRETTE

125g Perfection Blueberries
2 tbs caster sugar
3 tbs red wine vinegar
4 tbs extra virgin olive oil
2 tsp horseradish cream

Featured products

Perfection Berries

Perfection Blackberries

STEP BY STEP INSTRUCTIONS

For the vinaigrette; combine blueberries, sugar and 2 tablespoons of vinegar in a small saucepan. Stir over medium-low heat for 2 minutes or until sugar has dissolved. Use a fork to crush the berries. Bring to simmer for 3 minutes. Remove from the heat. Strain while warm and using a spoon, press as much mixture through sieve at possible. Cool for 15 minutes. Add oil, horseradish cream and remaining vinegar. Season then whisk until well combined. Refrigerate until ready to serve.
Preheat oven to 200°C fan forced. Cut the baguette into 18 slices and spray both sides with oil. Place in a single layer on a baking tray. Bake, 4-5 minutes, or until lightly toasted. Remove from the oven, top each baguette slice with a slice of brie. Bake for a further 3-5 minutes, or until cheese is slightly melted.
Scatter the spinach, rocket, prawns, cashews and blackberries on a serving platter or board. Drizzle over a little vinaigrette and toss gently to coat. Top with brie croutons. Serve with remaining vinaigrette.

For the vinaigrette; combine blueberries, sugar and 2 tablespoons of vinegar in a small saucepan. Stir over medium-low heat for 2 minutes or until sugar has dissolved. Use a fork to crush the berries. Bring to simmer for 3 minutes. Remove from the heat. Strain while warm and using a spoon, press as much mixture through sieve at possible. Cool for 15 minutes. Add oil, horseradish cream and remaining vinegar. Season then whisk until well combined. Refrigerate until ready to serve.
Preheat oven to 200°C fan forced. Cut the baguette into 18 slices and spray both sides with oil. Place in a single layer on a baking tray. Bake, 4-5 minutes, or until lightly toasted. Remove from the oven, top each baguette slice with a slice of brie. Bake for a further 3-5 minutes, or until cheese is slightly melted.
Scatter the spinach, rocket, prawns, cashews and blackberries on a serving platter or board. Drizzle over a little vinaigrette and toss gently to coat. Top with brie croutons. Serve with remaining vinaigrette.