Prawn & Feta
Serves 4 as an Entreé
This is a simple salad which can be added to to suit your own favourite flavours.
Ingredients
500g Cooked Local Prawns U/15
100g Blue Cow Merieith Feta
4 Roma Tomatoes Ripe Skinned, Seeded & Diced
¼ Bunch Italian Parsley Chopped
200g Baby Cos leaves
150ml Njoi olive oil
Salt & pepper to taste
Method:
1) Peel and Devine Prawns
2) Blanch tomatoes, then de-seed and dice
3) Wash lettuce well and pad dry
4) Season prawns and drizzle with olive oil
5) Mix tomato feta and parsley
6) Place prawns on individual lettuce leaves and top with salsa
7) Place on platter drizzle with Njoi olive oil
Pete's Tips
Make as individuals or as a salad.
Don't wash prawns under running water
Always Defrost cooked prawns overnight in the fridge
Raw prawns under cold water running
Suppliers:
Fresh Local Prawns can be purchased
online from
Ashburton Fisheries.
The Best Fresh
Seafood Online
Njoi Fine Australian Olive OilAssociated Links
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