Prawn, Potato, Pea &  Fetta Salad

serves: 4

ingredients

    • 800g baby potatoes, halved

    • Salt

    • 1 bunch asparagus, finely sliced

    • 1 1/2 cups frozen peas, defrosted

    • 1/4 cup cornichon, sliced + 2 tbsp pickle juices

    • Handful dill, mint, roughly chopped + extra to serve

    • 2 sping onions, finely sliced

    • Zest & juice 1 lemon

    • 2 tbsp olive oil

    • 1 tub fetta

    • 16 peeled, cooked medium prawns

method

    • Boil the potatoes in lightly salted water until tender. Drain and cool.

    • Combine the potatoes, with the remaining ingredients except the prawns and extra herbs.

    • Season, toss well then top with the prawns and herbs to serve.

watch our instructional video

Persian Fetta
350g & 500g

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