• 16 - 24 Large Prawns, peeled and de-veined
  • 1 tomato, peeled, seeded and finely diced
  • 100g Mâche Rosettes or cornsalad

Dressing ingredients

  • 1 tablespoon fresh lemon juice
  • 5 tablespoons extra-virgin olive oil
  • Sea salt and black pepper

Author of this recipe

Frais Farms

Frais Farms

Amateur cook

Meet Kim Martin from Frais Farms in Linennow in Eastern Victoria. Mâche (prounounced marhsh) is a new and exciting fresh salad ingredient for Australians to enjoy. Kim is pleased to share some... Read more

A new generation salad for Aussies, and certainly will impress at the BBQ. Enjoy.

Total votes: 697


Whisk together lemon juice and 3 tablespoons extra-virgin olive oil; season with salt and pepper, and set aside.

Marinate tomato in 1 tablespoon olive oil, add salt and pepper to taste. Heat remaining tablespoon olive oil in a large fry pan over high heat, add prawns and cook for about 2 1/2 minutes, or until golden on both sides.

In a large bowl, toss the Mâche with 2/3 of the vinaigrette and arrange on plates. Divide warm prawns between each salad and garnish with tomatoes. Drizzle remaining vinaigrette over prawns.


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