Photo: Marco del Grande
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Ingredients
- 24 cooked king prawns (peeled and de-veined)
- 2 cups cabbage (very finely shredded)
- 1 grapefruit (peeled and divided into segments),
- 400g can cannellini beans (rinsed and drained)
- 1/2 bunch watercress sprigs
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp caster sugar,
- sea salt
- freshly cracked black pepper
Method
Place 24 cooked king prawns (peeled and de-veined) in a large bowl. Add 2 cups cabbage (very finely shredded), 1 grapefruit (peeled and divided into segments), 400g can cannellini beans (rinsed and drained) and 1/2 bunch watercress sprigs and toss gently.
In a small bowl, whisk ¹/3 cup olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp caster sugar,
sea salt and freshly cracked black pepper.
Pour dressing over salad and toss gently to combine.
Serve salad topped with 50g salmon roe.
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