GREEK PRAWN AND FISH SALAD

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PREP TIME 10-15 minutes
COOK TIME 7-8 minutes
SERVES 4

INGREDIENTS

1 red capsicum, deseeded and roughly chopped

1 Lebanese cucumber, deseeded and roughly chopped

3 vine-ripened tomatoes, roughly chopped

½ red onion, thinly sliced

420 g tin of cannellini beans, drained and rinsed

1 small handful of parsley, roughly chopped

3 tablespoons of chopped mint

1 small handful of coriander leaves, roughly chopped

2 teaspoons lemon juice

100 ml (3½ fl oz) extra virgin olive oil, plus an extra 2 tablespoons

Pinch of salt

2 teaspoons honey

2 teaspoons Tamar Valley truffled mustard (or any regular mustard)

200 g blue-eye trevalla, cut into fillets

200 g cooked king prawns, diced into bite-sized pieces

METHOD

Step 1 

In a large salad bowl, toss together the capsicum, tomatoes, cucumber, onion, cannellini beans, parsley, coriander, and mint. Add the diced prawns on top.

Step 2

To make the dressing, grab a jar with a lid and add the mustard, honey, 100 ml olive oil, and lemon juice. Put the lid on and give it a good shake until it’s all combined and smooth.

Step 3

Heat a frying pan over medium-high heat and add the extra 2 tablespoons of olive oil. Cook the trevalla fillets for about 3-4 minutes on each side until golden and cooked through.

Step 4

Pour the dressing over the salad and prawns, and toss well to combine. To serve, place a piece of fish on each plate and top with a generous portion of the salad. Drizzle any leftover dressing over the fish for extra flavour. Enjoy your fresh and zesty salad!