Prawns, olive and hazelnut salad

all details

Hazelnuts add the perfect kick to this seafood salad.

Ingredients

  • 24 king prawns, cooked and peeled
  • 1 cup hazelnut kernels, lightly roasted and coarsely chopped
  • 1/2 cup green olives, pitted and finely chopped
  • 2 tbsp finely chopped chives
  • 2 tbsp coarsely chopped parsley
  • 1 tbsp extra virgin olive oil
  • 1 tbsp hazelnut oil
  • 1 tsp good-quality balsamic vinegar
  • Juice of 1 lemon
  • Salt and pepper

Method

Ensure prawns are deveined by removing the black digestive tract along their backs.

Prawns can be left whole or chopped into 4 or 5 pieces each.

Place in a large bowl with hazelnuts, olives, chives and parsley.

Make dressing by mixing together oils, vinegar and lemon juice.

Add to prawns, season to taste and toss gently.

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