Griddled King prawn & asparagus salad
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins

A seafood lovers salad featuring King prawns for decadence.

Course: Main Course, Seafood
Cuisine: Mediterranean
Keyword: asparagus salad
Servings: 2
Author: Laura Scott
  • 1 packet King prawns frozen/fresh
  • 1 clove garlic finely chopped
  • 1/2 bunch basil leaves torn
  • 1 bunch asparagus
  • 8 green olives finely chopped
  • 2 handfuls salad leaves
  • 2 handfuls wild rocket
  • 1/2 lemon juice only
  • 1 tsp wholegrain mustard
  • 1 pinch sugar
  • salt & pepper
  • 5 tbsp olive oil
  1. Marinate the prawns with the torn basil, chopped garlic and a good splash of olive oil. Leave to stand for 30 mins 

  2. Next, boil asparagus for 4 minutes then drain & coat in olive oil. Heat a griddle pan until smoking hot. Season the asparagus, then griddle on both sides for a couple of minutes. Remove and set aside

  3. Make the dressing by assembling the lemon juice, honey, salt pepper, mustard and about 5tbsp olive oil. Whisk together

  4. Get the griddle piping hot again and griddle the prawns for about a minute each side
  5. Assemble your salad by dressing the leaves in a bowl then transfer to two serving plates. Top with the rest of your ingredients and serve with bread.