Panzanella Salad with Grilled Saffron Prawns and Lobster Oil
Serves 2
Salsa Ingredients
Six truss tomatoes
One continental cucumber
One Spanish onion
20 ml extra virgin olive oil
Juice of one lime
One teaspoon white sugar
Salt and pepper to taste
Handful of mint leaves
Handful of basil leaves
One teaspoon chopped garlic
Salsa Method
Roughly dice tomato, cucumber, onion, mint and basil. Combine with the chopped garlic, sugar and lime, salt and pepper and infuse for a minimum of one hour.
Salad Ingredients
12 Prawn cutlets deveined, tails on
Bocconcini 100grams
Borlotti Beans 100grams
Croutons 100 grams
White balsamic 30 ml
Salt and pepper
1 radicchio heart
Ferguson’s Lobster oil 30 ml
Basil leaves a handful
Sugar, half teaspoon
Saffron, 3 strands
Dill sprigs, approx 6
Salad Method
To assemble mix the basil, beans, croutons, salt and pepper to taste, balsamic vinegar, olive oil, sugar and basil. Combine the salsa with the salad ingredients. Cut the heart of the radicchio and remove the hard core to form two small basket shapes. Place one in the middle of each plate, and fill with the salsa/salad mix. Tear the bocconcini into pieces and place around the outside of the radicchio hearts. Sauté the prawns in a hot pan coated in olive oil, adding saffron towards the end of the cooking process. Remove prawns from the pan and place on top of the panzanella salad, sprinkle with dill and drizzle with the lobster oil.
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