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Food

Lyndey Milan’s prawn & pineapple salad with lime dressing

Preparation time
10 mins
Cooking time
4 mins
Serves
4

Ingredients

800g medium green prawns (approx. 400g peeled)

2 cloves garlic, finely chopped

¼ cup (60ml) extra virgin olive oil

1 lime, juice and zest

2 tsp honey

1 tsp sesame oil

1 tsp grated fresh ginger

1 tsp finely chopped jalapeno chilli in brine

Salt and freshly ground pepper, to taste

½ small (200g approx.) pineapple, quartered, cored, cut into lengths

2 tbsp sesame seeds, toasted

140g baby spinach and rocket mix

3 green onions, finely chopped

1/2 cup (75g) roasted cashews, coarsely chopped

¼ cup coriander leaves

¼ cup mint leaves

Method

1. Peel prawns leaving tails intact. Using a small sharp knife, de-vein and also cut a slit along the back of each prawn, being careful not to cut all the way through. Place prawns in a glass or ceramic bowl. Add garlic and 1 tablespoon oil. Toss well to coat. Stand for 5 minutes.

2. For dressing: whisk together lime zest and juice, honey, sesame oil, ginger and chilli in a large bowl. Whisk in remaining oil until combined. Season with salt and pepper.

3. Heat a barbecue or hot plate over medium-high heat. Cook prawns and pineapple for 2 minutes each side or until brown and prawns are cooked through. Transfer to a bowl. Add sesame seeds and 1 tablespoon of the dressing. Toss to combine.

4. Divide spinach and rocket and green onions between four serving bowls. Toss through remaining dressing and half the prawns and pineapple; top with remaining prawns and pineapple, sprinkle with cashews, coriander and mint and serve immediately.

Food
Preparation time
10 mins
Cooking time
4 mins
Serves
4

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