Zucchini & carrot salad with red prawns and lemon vinaigrette Recipe by Chef Igor Cikarev of The Gibson Hotel
Sometimes, the simplest dishes are the best. This dazzling chilli prawn salad recipe is full of colour and flavour, and can be on the table in 30 minutes flat.
4 medium zucchini sliced into long strips
2 medium carrots sliced into long strips
1 banana shallot, diced
2 tsp pomace olive oil
juice of 1 lemon
zest of ½ lemon
1 red chilli, deseeded and chopped into small dice
2 cloves of garlic chopped
¼ bunch of fresh coriander, stalks removed, finely chopped
1/2 teaspoon salt
pepper to taste
30 medium peeled red prawns
¼ bunch of fresh dill, stalks removed, finely chopped
2 tsp extra virgin olive oil
Slice zucchini and carrots using the mandoline slicer into fine strips. In a small bowl, whisk together, oil, lemon juice, zest, garlic, shallot, chilli, salt and pepper.
Pour dressing over zucchini salad then add fresh coriander and toss gently.
Meanwhile, sprinkle some salt on the prawns in a bowl. Add the chopped dill and extra virgin olive oil and mix to combine. Pan-fry prawns on a very hot pan for 2 minutes. Leave prawns to rest for a few minutes then arrange them on the top of the salad. Garnish with micro herbs. Serve immediately.