How to make prawn and raspberry salad

Top this fusion of fruit and grilled fish with a soy dressing to achieve a dish that is perfect for summer garden parties

Prawn and raspberry spring salad

This recipe is a refresher on how to get the most out of your relationship with salad. It’s a protein-packed dish which takes mere seconds to throw together and packs a host of flavours.

Serves 1

200g cooked prawns
50g raspberries
150g washed spinach
50g alfalfa sprouts
1 avocado, cut into slices
Half a red onion

Dressing ingredients

1 crushed garlic clove
1 grated zest and juice of 1 lime
A handful of fresh coriander
1 fresh chilli
1 tbsp sesame oil
1 tbsp soy sauce

Finely chop the chilli, and remove the seeds. Add to a large bowl with the crushed garlic, chopped coriander, lime, soy sauce and sesame oil. Put 20 per cent of the sauce on the side to use as dressing. Add the prawns to the remaining mixture and let them marinate in the fridge for about 1 hour.

Put the prawns on skewers and lightly grill the prawns for a few seconds on each side. Once grilled drizzle some extra dressing on the prawns. Toss the fresh spinach in a large bowl with the last of the dressing and mix until coated; then add to a plate. Add the raspberries, slices of avocado, red onion and add some alfalfa sprouts.

This also tastes beautiful in a tortilla wrap. Grill the tortillas for 30 seconds on each side, pop the ingredients in and devour.

Recipe from Berry World (berryworld.com)