Recipe: Prawn, pumpkin seeds, pomegranate and avo salad

Ingredients

Lemon curd dressing
30ml (2 tbsp) olive oil
15ml (1 tbsp) fresh lemon juice
60ml (4 tbsp) lemon curd
15ml (1 tbsp) Dijon mustard
Salt and freshly ground black pepper, to taste

Prawns
30ml (2 tbsp) butter
5ml (1 tsp) olive oil
200g prawns, peeled and deveined
5ml (1 tsp) paprika
Fresh lemon juice, to squeeze
Salt and freshly ground black pepper, to taste

Salad
3 celery stalks
3 medium beetroot, thinly sliced
80g baby spinach leaves
1 avocado, peeled and sliced
1 cucumber, ends trimmed, halved and thinly sliced
80ml pomegranate rubies
30g pumpkin seeds, lightly toasted
Lemon wedges, to squeeze

Method

1. For the dressing, combine the 30ml (2 tbsp) olive oil, 15ml (1 tbsp) fresh lemon juice and the remaining ingredients in a medium-sized bowl. Stir to incorporate and season to taste.

2. For the prawns, melt the butter in a large frying pan, add the 5ml (1 tsp) olive oil and fry over high heat, stirring for two to three minutes, until the prawns are pink and cooked through. Sprinkle with the paprika and a squeeze of lemon juice.

3. For the salad, fill a large bowl with ice and water. Using a vegetable peeler, shave the celery into long strands and soak for 15 minutes. Remove the celery from the ice water and dry.

4. Arrange the beetroot, baby spinach leaves and avocado slices on a large platter.

5. Place the prawns on top, add cucumber slices, celery curls and sprinkle the pomegranate rubies and pumpkin seeds over. Drizzle the lemon curd dressing over.

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