Author Notes: Easy, nutritious and inexpensive summer dinner recipe 🙂 —Seda Yüksel
Makes: 2-3 servings
Ingredients
-
200
grams peeled frozen prawn
-
1
medium onion, finely sliced
-
1
clove of garlic, finely chopped
-
3
ounces cherry tomatoes
-
3
tablespoons tomato puree
-
1
bunch Lollo Rosso lettuce
-
1/4
bunch purple basil
-
2
pieces bay leaves
-
1/4
teaspoon freshly milled black pepper
-
1/2
teaspoon sesame seeds
-
1/2
teaspoon blue poppy seeds
-
1
teaspoon butter
-
2
tablespoons olive oil
-
2
tablespoons lemon juice
-
2
teaspoons balsamic vinegar
-
2
pieces lemon wedges to serve
Directions
- Get a wok or pan. Add the 1 tbsp olive oil, garlic, onion, prawns, bay leaves, cherry tomatoes, 1 tsp balsamic vinegar, freshly milled black pepper, butter to your hot wok. Stir-fry for around 7 minutes, until the prawns are lightly golden. Cook only 1 min. more with lastly added tomato puree. Remove from the heat, and simmer at least 10 min.
-
Whisk 1 tbsp olive oils, 1 tsp balsamic vinegar and 2 tbsp lemon juice together.
Combine dressing and herbs in a large bowl. Pile the cooked prawns on top of the salad. Sprinkle with sesame seeds and blue poppy seeds. Serve with lemon wedges.
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