bohemianwanderer – This vibrant tomato and king prawn salad combines sweet tomatoes, baby spinach, toasted bread, feta, and seasoned prawns. The recipe takes about 15 minutes to prepare and 20 minutes to cook. It makes four servings and works well as a light lunch or simple dinner.
Start by preparing the lightly pickled shallots. Peel two shallots and slice them finely before placing them in a large bowl. Add two tablespoons of red-wine vinegar, along with a generous pinch of sea salt and black pepper.
Stir the shallots and vinegar together until evenly combined. Leave the mixture to steep for approximately 10 minutes. This short pickling process softens the shallots while adding acidity to the finished salad.
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While the shallots steep, prepare 600g of tomatoes. Roughly chop larger tomatoes into similarly sized pieces. If using cherry tomatoes, simply cut them in half.
Add 80g of roughly chopped baby spinach to the tomatoes. Toss both ingredients through the lightly pickled shallots until everything is evenly distributed.
Next, take 75g of stale ciabatta and tear it into bite-sized pieces. Add the bread directly to the tomato and spinach mixture.
Pour four tablespoons of olive oil over the salad. Mix everything thoroughly so the bread absorbs some of the tomato juices, vinegar, and olive oil.
Set the salad aside while preparing the prawns. This allows the bread to soften slightly while the flavors continue to develop.
For the prawns, use 400g of raw king prawns with the shells removed. Make sure the veins have also been removed before seasoning.
Place the prawns in a small bowl and add one teaspoon of sweet smoked paprika. Add one teaspoon of dried oregano and two finely grated garlic cloves.
Drizzle the prawns with a little olive oil. Season with salt and black pepper, then stir everything together until the prawns are evenly coated.
Pan-Fried Prawns and Feta Complete the Fresh Salad
Place a large frying pan over medium heat. The pan should be large enough to arrange all the prawns in a single layer.
Add three tablespoons of olive oil to the pan. Once the oil is hot, add the seasoned prawns.
Scrape any remaining garlic, paprika, oregano, and oil from the bowl into the pan. This ensures the prawns absorb as much seasoning as possible during cooking.
Fry the prawns for approximately three to four minutes without moving them. Continue cooking until they begin turning pink and develop golden edges.
Turn the prawns over and cook them for another one to two minutes. Remove them once they are completely cooked through.
Avoid overcooking the prawns, as they can become firm and dry. The finished prawns should remain tender while showing a pink and golden appearance.
Once the prawns are ready, spoon them over the prepared tomato and spinach salad. Pour any remaining seasoned oil from the frying pan over the prawns and salad.
The cooking oil carries additional garlic, paprika, and oregano flavors into the finished dish. It also adds richness to the fresh vegetables and bread.
Finish the salad by crumbling 200g of feta over the top. The salty feta provides a creamy contrast to the tomatoes and seasoned prawns.
Sprinkle the remaining half teaspoon of dried oregano over the finished dish. The oregano adds another layer of herbal flavor without overpowering the other ingredients.
Serve the salad immediately while the prawns are still warm. The combination of lightly pickled shallots, juicy tomatoes, tender spinach, and crisp-edged prawns creates a balanced dish.
The stale ciabatta absorbs the dressing and juices from the tomatoes and prawns. Meanwhile, the feta adds saltiness and creaminess to each serving.
This dish is best enjoyed straight away after assembling. Serving it immediately also preserves the contrast between the warm prawns and the fresh salad ingredients.
