Prawn and iceberg wedge salad with buttermilk dressing

Serves: 12 as a facet

Prep: 20

Cooking: 10

2tbs olive oil

1kg frozen inexperienced prawns, thawed, peeled and chopped

1 tbsp every smoked paprika and dried oregano

1 tsp caster sugar

2 iceberg lettuce, lower into wedges

2 cups frozen peas, blanched

Mint leaves to serve

Dressing

1 cup (250ml) buttermilk

¼ cup (60ml) mayonnaise (I used Cully’s picklenaise)

Finely grated zest and juice of 1 lemon

1 garlic clove, finely grated

2tbs finely sliced chives, plus further to serve

METHOD

1. For the dressing mix all components and season to style.

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2. Put together the prawns and place in a container with oil, herbs, spices and sugar.

3. Warmth a frypan over excessive warmth. Add prawns and cook dinner for an extra 3-4 minutes or till cooked by means of and crimson. Take away from warmth and stand to chill barely.

4. To serve organize wedges of lettuce on a platter and drizzle with a few of the dressing. High with peas and prawn combination and scatter with chives. Serve with remaining buttermilk alongside.