Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
Estimated cost per serve is 14.94 dollar
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 4 free range eggs
- 3 slices thin seeded sourdough bread
- 750grams green king prawns
- 2tablespoons mayonnaise
- 2tablespoons Greek-style natural yoghurt
- 1teaspoons Dijon mustard
- 1 lemon, zested, juiced
- 2 cloves garlic, crushed
- 1/2 punnet dill, chopped
- 3 heads cos hearts lettuce, leaves separated
- 40grams parmesan, finely grated
- 250grams Qukes® baby cucumbers, sliced into rounds
- 5milliliter extra virgin olive oil cooking spray
Description
It's easy to make friends with salad when it's this tasty, fresh Caesar number. Instead of chicken, this version uses prawns as the key protein.
Instruction tip
Swap tip:Not a seafood fan? Swap prawns for 400g shredded cooked skinless chicken breast instead.
Method
Step 1 of 4
Place eggs in a small saucepan of water. Bring to the boil, stirring, over medium-high heat. Boil for 8 minutes for a medium yolk or until cooked to your liking. Refresh under cold water. Peel eggs, then cut in half.
Step 2 of 4
Meanwhile, spray bread with oil. Heat a large non-stick frying pan over medium-high heat. Cook bread, in batches, for 2 minutes each side or until golden-brown. Transfer to a chopping board. Cool. Tear into pieces.
Step 3 of 4
Peel and devein prawns, leaving tails intact. Heat a large non-stick frying pan over medium-high heat. Spray prawns with oil and cook, in batches, for 2 minutes each side or until prawns are cooked and have changed colour.
Step 4 of 4
Whisk mayonnaise, yoghurt, mustard, lemon zest, lemon juice, garlic, half of the dill and 2 tbs water in a small bowl. Arrange lettuce, cucumber, prawns and bread on a serving platter. Top with eggs. Drizzle with dill sauce. Serve sprinkled with remaining dill and parmesan.
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