Preparation time is 20minutes
Cook time is 5minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 750grams cooked tiger prawns, peeled, deveined tails intact
- 1 cup frozen peas
- 150grams snow peas
- 5 radishes, thinly sliced
- 150grams sugar snap peas
- 1/2 cup extra virgin olive oil
- 2tablespoons white wine vinegar
- 1tablespoons dijon mustard
- 120grams marinated persian feta, drained, crumbled
- 3tablespoons dill leaves (save 1 tbs finely chopped dill)
- 1/2 cup hazelnuts, toasted, skinned, chopped
- 2teaspoons honey
- 2 little gem lettuce*, leaves separated, torn
Nutrition per serving
3080kJ / 735Cal
3080 Kilojoules or 735 Calories
35% of daily energy intake*
Protein
61.0grams
Fat
47.8grams
Carbs
13.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
To make vinaigrette, whisk oil, vinegar, mustard and honey in a bowl until smooth. Stir in dill. Set aside.
Step 2 of 3
Bring a saucepan of water to the boil. Add frozen peas, reduce heat to low and cook for 5 minutes. Add sugar snap and snow peas. Cook for 2 minutes. Drain and refresh under cold water.
Step 3 of 3
Place peas, radish, dill and lettuce into a large bowl. Add three-quarters of the vinaigrette and toss until combined. Divide salad between plates. Arrange prawns over salad and drizzle with remaining dressing. Scatter with feta and hazelnuts. Serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.