Besides packing a low-calorie nutritious punch to counterbalance indulgent summer holiday temptations, stone fruits are incredibly versatile when it comes to festive entertaining. Talented and much loved TV chef, Jenny Morris, has created a fabulous festive season recipe with stone fruit adding the extra zing. Here is Jenny's summer plum and prawn salad.
INGREDIENTS
Salad
6 large firm, ripe plums, peeled, pitted and cubed. 200g butter lettuce 1 cup of cubed English cucumber 400g cooked prawn meat 1 cup of bean sprouts 2 spring onions with tops, sliced ½ red pepper diced 2 Tbsp chopped fresh coriander
Spicy Plum and Chilli dressing
½ cup (125 ml) olive oil 3 Tbsp lime juice 1 tsp lime zest 1 Tbsp fish sauce 1 Tbsp brown sugar
Method
Prepare the salad dressing first by blending all the ingredients together in a food processor.
Taste and adjust seasoning.
Layer the salad ingredients on a serving platter, moistening each of the layers with
the chilli dressing as you go.
Serve immediately.
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