Sweet Solanato® Tomato, Prawn & Qukes® Lettuce Cups with Saffron Mayonnaise

Prep Time
Cook Time


  • 200g Sweet Solanato® Tomatoes
  • 250g Qukes® baby cucumbers
  • 2 Baby Cos Heart
  • 700g cooked medium king prawns, peeled, deveined, halved lengthways
  • 1 tbs extra virgin olive oil
  • 1/4 tsp chilli flakes, crushed
  • to serve micro herbs


  • 1/2 tsp Saffron threads
  • 1 1/2 hot water
  • 3/4 cup whole egg mayonnaise
  • 2 tsp horseradish cream


  1. To make the saffron mayonnaise, heat a small non-stick frying pan over medium heat until hot. Remove from the heat, add saffron threads. Shake in the hot pan for 30 seconds then tip threads into a small bowl. Add the water, set aside for 5 minutes to infuse. Whisk the mayonnaise and horseradish together. Stir in the saffron and water, season. Cover and set aside until ready to serve.
  2. Separate the leaves from the baby cos, wash and pat dry with paper towel. Slice the tomatoes into quarters lengthways and place into a bowl. Slice 4 Qukes® into rounds and add to the tomatoes with the prawns. Combine the oil and chilli flakes, spoon over the tomato mixture, season and stir gently to combine.
  3. Arrange lettuce leaves on serving platter. Dollop a spoonful of saffron mayonnaise into the centre of each. Top with tomato and prawn mixture. Season and garnish with micro herbs if desired.

Did you know: Sweet Solanato® tomatoes are firm, sweet, have less seeds and thinner skin than other small tomatoes, making them perfect for slicing lengthways.