Prawn, tomato, nectarine & hazelnut salad
SERVES 4
16 large cooked prawns, peeled and deveined
2 heads of witlof (chicory) – red, white or a combination – leaves separated, washed and dried
2 heads of baby cos lettuce, leaves separated, washed and dried
2 tablespoons hazelnut oil juice of 2 limes
2 yellow-fleshed nectarines
2 vine-ripened tomatoes, cored
½ cup (75g) hazelnuts, roughly chopped small handful of flat-leaf parsley leaves, finely shredded sea salt and freshly ground pepper
1 Place the prawns in a large bowl. Roughly tear the witlof and baby cos leaves and add to the bowl. Season to taste with salt and pepper.
2 Drizzle with the hazelnut oil and lime juice, adding a little at a time and tasting as you go to achieve the right balance.
3 Cut the cheeks off the nectarines and thinly slice each cheek. Cut the tomatoes into wedges.
4 Arrange the nectarines and tomatoes on four plates. Divide the salad leaves and prawns between the plates, placing them gently around the fruit. Sprinkle with the hazelnuts and parsley. Season and serve.
Variations
Any crustacean would work well here – crab, lobster or bug meat would be great. Try this with fragrant white peaches or nectarines. When stone fruit is in season, it can be hard to choose!