Ingredients
- 2 tbs balsamic vinegar
- 1 tsp honey
- 1/2 tsp Dijon mustard
- 100ml olive oil, plus 2 tbs extra for frying
- 1 small pineapple, peeled, cored
- 450g (3 cups) fresh tiger prawns, peeled and deveined, tails intact
- 250g (1 3/4 cups) cherry tomatoes, halved
- 2 large carrots, peeled, grated
- 50g (2 cups) rocket, washed
- 1 small green oakleaf lettuce, roughly torn
- Salt and black pepper
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Method
Step 1.
Whisk together the balsamic vinegar, honey, mustard and a pinch of salt and pepper in a mixing bowl. Gradually whisk in the olive oil in a slow, steady stream until incorporated.
Step 2.
Cut the cored pineapple into thin slices and then into quarters, arranging them between four plates.
Step 3.
Heat 2 tablespoons of olive oil in a frying pan set over a high heat until hot. Season the prawns with salt and pepper. Add the prawns to the pan and stir-fry for about 3 minutes, or until pink and tender, tossing frequently.
Step 4.
Arrange prawns, cherry tomatoes, grated carrot, lettuce and rocket on top of pineapple on the plates. Spoon over the dressing before serving.
Serves 4 |
