Ingredients
The following ingredients have 4 Servings
- 200 g frozen prawns (thawed)
- 4 eggs (large)
- mayonnaise (enough to coat egg)
- 1 small head of Iceberg lettuce (washed & sliced)
- cherry tomatoes or slices of tomato
- cucumber or avocado slices
- 2 small carrots (grated)
- 4 heaped tbsp tinned sweetcorn (optional)
- cayenne pepper for dusting
- For garlic dressing:
- 4 tbsp extra virgin olive oil
- 2 tbsp balsamic or sherry vinegar
- 1 large garlic clove (crushed)
- ½ tsp Dijon mustard
- freshly ground salt & pepper
Instruction
- Boil the eggs in a pan of boiling water for about 12 minutes.
- Run under a cold tap to completely cool.
- Once cool finely chop the eggs (I pop into my egg slicer and then turn 90º and slice once more)
- Place the chopped egg in a small bowl and mix with enough mayonnaise to coat, then place in the fridge.
- Add the dressing ingredients to lidded beaker and shake vigorously.
- Arrange the lettuce on 4 plates then scatter over the grated carrot and sweetcorn if using.
- Add the tomatoes and cucumber.
- Divide the egg mayonnaise between the 4 plates placing in the centre
- Scatter the prawns over the 4 salads and then pour the dressing over.
- Finish off with a dusting of cayenne pepper.
- Serve with some crusty bread or a roll.
