Chicory salad with grapefruit and prawns


Total time: 25m
Preparation Time: 25m

Servings
For 4 people


Nutritional Information

Contains 245 Kcal, 11g Protein, 8g Carbohydrates, 18g Fat


Ingredients

  • Salad
  • 2 grapefruit
  • 1 organic lemon, use a little grated zest and all of the juice
  • 0.25 tsp salt
  • 4 tbsp olive oil
  • a little pepper
  • 2 red chicory (e.g. Trevisano), cut into strips
  • 2 white chicory, whole leaves
  • some unsalted peanuts, chopped
  • Prawns
  • oil for frying
  • a little pepper
  • 12 raw jumbo prawns, peeled except for tail (organic)
  • 0.5 tsp sea salt

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Instructions

  • Salad

    Slice off the top and bottom of the oranges, then peel all round the fruit down to the flesh. Cut out the fruit segments between the white membranes. Combine the lemon zest and juice with the oil, season. Mix in the chicory and grapefruit segments, arrange the salad on plates. Garnish with chopped peanuts before serving.
  • Prawns

    Heat a little oil in a wide-bottomed, non-stick frying pan. Reduce the heat, fry the prawns on a medium heat for around 1½ mins. on each side, remove, season, and serve on top of the salad.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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