Serves 2
Serve with a glass of Poachers Riesling.
300g large tiger prawns
70g Poachers prosciutto
Rosemary stalks
50g preserved lemon
3 cloves garlic
1 tsp sweet paprika
1/4 Spanish onion
1/2 punnet cherry tomatoes
50g table grapes
50 g Persian feta
Salad leaves
80ml Robust olive oil
Warm up the BBQ or char-grill. Devein the prawns and place in a bowl with the finely chopped preserved lemon, crushed garlic, paprika and a splash of olive oil. Marinate for 30 mins in the fridge. Meanwhile, tear the prosciutto into strips, thinly slice the onion, halve the tomatoes, rinse the salad leaves and grapes.
Back to the prawns, insert the rosemary stalks into the prawns and thread through the body of the prawn, grill on both sides for 3 minutes. Assemble the salad, top with prawns, prosciutto and feta. Drizzle with olive oil.
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