Prawns Family friendly

Prawn and parsley salad

Name: Prawn and parsley salad
Yield: 4
Ingredients: 12 green prawns; 1/4 cup (60ml) extra virgin olive oil; 2 tablespoons lemon juice; 2 cups (tightly packed) flat-leaf parsley leaves; 1 tablespoon finely chopped preserved lemon rind (white pith and flesh discarded); 1/3 cup (80ml) parsley oil

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by Jill Dupleix

Food writer

Oct 03, 2015

Sweet, juicy prawns and tangy preserved lemon team with a fresh parsley leaf salad and a lush green parsley oil.

12 green prawns
1/4 cup (60ml) extra virgin olive oil
2 tablespoons lemon juice
2 cups (tightly packed) flat-leaf parsley leaves
1 tablespoon finely chopped preserved lemon rind (white pith and flesh discarded)
1/3 cup (80ml) parsley oil

Method

1.

Cook prawns for 2 minutes in a pan of simmering salted water until pink. Drain, then peel and devein, leaving tails intact.
2.

Whisk olive oil and lemon juice in a bowl, then season to taste.
3.

Toss parsley, preserved lemon and prawns in the dressing. Arrange the salad on serving plates, drizzle with parsley oil and serve.