I remember seeing this recipe on TV ages ago, thinking ‘I must try it one day’ as it sounded unusual. ‘One day’ finally came. I had not much in a fridge but young leek and prawns. The only thing, the original recipe by Simon Hopkinson required brown shrimp, however I had to compromise and it didn’t disappoint. Such a simple and refreshing summer lunch! 🙂
LEEK, PRAWNS AND DILL SALAD
3-4 stalks (depends on size) young leek
200g cooked and peeled prawns
juice of 1 lemon
5-7 branches dill
1 tablespoon white wine vinegar
salt and peper to season
1. Cut leek into small round pieces and steam it for about 10 minutes until tender, after place it on a serving plate.
2. In another bawl toss together prawns, lemon juice, white wine vinegar, chopped dill and place the mixture on top of prepared leeks.
3. Drizzle generously with extra virgin olive oil and serve it with garlic bread or other preferred alternative.