The colors of this warm salad are simply beautiful. The Honey-Lime Dressing makes you want to lick your plate clean afterwards, so make sure you serve this with bread on the side (or eat it with people who don’t mind if you lick your plate clean in their presence).
As it is a warm salad, all the ingredients require some cooking (including the dressing). The prawns and dressing should be prepared just prior to serving, however the vegetables can be cooked in advance and kept in the refrigerator until you are ready to assemble the salad.
I recommend butterfly-cutting the prawns for faster and more even cooking. To butterfly your prawns, simply make a cut all along the back of the prawn (half or three-quarters of the depth of the prawn).
GRILLED PORTOBELLO MUSHROOM SALAD WITH TIGER PRAWNS AND HONEY-LIME DRESSING
(Serves 4 as an appetizer or light lunch with bread)
8 large tiger prawns (raw), deveined and butterfly-cut (ie. cut approximately half to three-quarters deep all along the back of the prawn)
2 medium Portobello mushrooms
125g asparagus spears, cut and discard the lower third of the spears
150g peas or broad beans
4 Tbsp clear honey
4 Tbsp freshly squeezed lime juice (approximately 2 medium limes)
2 fresh chillies (red or green), sliced (with seeds left in)
- Preheat oven to Grill or 450F/250C.
- Mushrooms: Cut most of the stem off your Portobello mushrooms and brush both sides with olive oil. Once the oven is ready, place the mushrooms inside and cook for 5 minutes each side (10 minutes total). After the mushrooms are cooked, slice them thinly.
- Asparagus: If you are using baby asparagus, you can simply trim the lower third off and serve them raw. However if you are using regular asparagus, cut off the lower third of the asparagus stalks, brush them with olive oil and put them in the oven with the mushrooms. Cook for 5-10 minutes until just tender but still crunchy.
- Peas/Broad Beans: If you are using fresh baby peas, they should be eaten raw. However if you are using raw broad beans or frozen peas, cook according to the instructions on the package.
- If you are cooking the vegetables in advance, let them cool down and refrigerate them. Remove them from the fridge 15 minutes before you are ready to serve the salad to take the chill off of them.
- Prawns: The prawns need to be be pan-fried just before serving. Heat a little olive oil (just enough for the prawns not to stick) in a pan. Sprinkle the prawns with a generous pinch or two of salt and pan-fry them on the butterfly-cut side for 2 minutes and then on each side for 2-4 minutes until cooked through. Once cooked, remove from the frying pan, but keep the oil and juices in the pan.
- Dressing: Throw in the lime juice, honey and chillies into the frying pan you used to cook your prawns and simmer for 1-2 minutes.
- Arrange and serve the salad on 4 plates. Scatter the asparagus and peas/broad beans on the bottom of the plate. Place the sliced mushrooms neatly in a line across the top. Arrange two large tiger prawns on top of each salad. Finally, drizzle the dressing over everything and serve immediately with some bread.