This colourful salad is light yet substantial and with lots of lovely contrastive textures. Excellent for a summer buffet – just serve with green salad leaves.
Ingredients :
1 kg ALDI AlmareCooked Australian Tiger Prawns
10 medium sized potatoes
1 tablespoon Colway mayonnaise
2 tablespoons Farmdale sour cream
1 teaspoon Worldwide wholegrain mustard
1/4 teaspoon finely grated lemon rind
3 spring onions, sliced
1 red capsicum, deseeded and diced finely
1 tablespoon fresh dill or 1/2 tablespoon dried dill
1 bag of fresh rocket
Method of preparation :
Peel potatoes and dice into 2cm squares. Bring a pot of salted water to the boil and add potatoes. Cook for 5 minutes. Drain and cool.
Meanwhile, stir together the sour cream, mayonnaise, lemon rind and wholegrain mustard. Peel and de-vein prawns leaving the tail intact (reserve some prawns to place on the finished dish). Stir in cooled potatoes, prawns, spring onion and capsicum through the sour cream mixture.
Place a small handful of rocket on individual serving plates and spoon on a serving of the potato and prawn salad. Add the reserved prawns on top. Sprinkle lightly with dill and serve.
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