22
Dec
Piney's festive Prawn & Peach Sals with Spicy Sheep's Yoghurt Dressing
Ingredients
Salad
- 1 large sweet potato cut into 3cm cubes
- 3 tbsp extra virgin olive oil plus extra for brushing
- 1/2 tsp smoked paprika
- 800 g green prawns deveined and tails removed
- 2 cloves garlic crushed or grated
- 1 bunch asparagus cut into thirds
- 3 yellow peaches cored and quartered
- 1/4 tsp sumac
- 1 tbsp sherry vinegar
- 1 head cos lettuce leaves torn
- 4 radishes finely shaved on a mandolin
- 1 bulb fennel finely shaved on a mandolin
- 1 bunch mint leaves picked
- 1 Lemon for squeezing over the salad
- Salt & pepper
Spicy Sheep’s Yogurt Cocktail Dressing
- 1/3 cup Meredith Dairies sheep’s milk yogurt
- 2 tsp fermented chilli paste Ottogi Gochujang Hot Pepper Paste
- 1/2 tsp Dijon mustard
- 1/4 tsp smoked paprika
- 1 clove garlic crushed or grated
- 1 tbsp maple syrup
- 1/2 tbsp Worcestershire sauce
- 2 tbsp lemon juice
- 2 tbsp white wine vinegar
- 2 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp freshly cracked pepper
Instructions
Roast the Sweet Potato
- Preheat the oven to 200°C and line a baking tray with baking paper. Toss the sweet potato with 1 tbsp olive oil and ¼ tsp smoked paprika, then season with salt and pepper. Spread evenly on the tray and roast until tender and beautifully caramelised. Remove and allow to cool.
Marinate the Prawns
- Place the prawns in a bowl and toss with 1 tbsp olive oil, garlic and the remaining smoked paprika. Set aside to marinate while you prepare the other ingredients.
Blanch the Asparagus
- Add the asparagus to a heatproof bowl and pour over boiling water. Leave for around 1–2 minutes, until just tender but still crisp. Drain well and set aside to cool.
Grill the Peaches
- Lightly brush the peach quarters with olive oil. Heat a griddle pan or BBQ and grill until golden and lightly charred on both sides. Transfer to a bowl, drizzle with the remaining olive oil, add the sumac and sherry vinegar, season with salt and pepper, and set aside.
Make the Dressing
- Whisk all dressing ingredients together until smooth and creamy. Adjust seasoning to taste, adding a little extra vinegar if you prefer a looser consistency.
Cook the Prawns
- Heat the same griddle pan or BBQ over high heat. Cook the prawns for 1–2 minutes per side, until just cooked through and beginning to curl. Remove from heat and set aside.
Assemble the Salad
- In a large bowl, combine the cos lettuce, radish, fennel, mint, sweet potato, asparagus and peaches. Squeeze over a little fresh lemon juice, drizzle with olive oil, and toss gently to combine.
Serve
- Spread a spoonful of dressing over the base of a large platter. Pile the salad on top, arrange the prawns over the salad, then drizzle generously with more dressing. Finish with extra fresh mint and serve immediately.
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