Tomato, Salmon & Prawn Salad

Ingredients:

several lettuce leaves
4 oz cherry tomatos, halved
4 ripe tomatoes, roughly chopped
3 1/2 oz smoked salmon
7 oz large cooked prawns, thawed if frozen

Dressing:

1 tbsp Dijon mustard
1 tsp caster sugar
2 tsp red wine vinegar
2 tbsp medium olive oil
few fresh dill springs, plus extra for garnish
pepper

Method:

1. place the lettuce leaves around the edge of a shallow bowl and add the tomatoes. Using scissors, snip the smoked salmon into strips and scatter over the tomatoes, the add the prawns.

2. Mix the mustard, sugar, vinegar and oil together to a small bowl, then tear most of the dill springs into it. Mix well and pour over the salad. Toss well to coat the salad with the dressing. Snip the remaining dill over the top and season to taste with pepper.

Mixed Seafood Salad

Ingredients:

2 garlic cloves, crushed
juice of 1 1/2 lemons
4 tbsp extra virgin olive oil
2tbsp chopped fresh flat-leaf parsley
1 Ib 5 oz cooked seafood coctail (prawns, mussels, clams, calamari rings, cockles)
1 roasted red pepper, sliced into thin stripes
12 black olives, pitted
2 tbsp shredded fresh basil
salt and pepper

Method:

1. Whisk the garlic, lemon juice, olive oil and parsley with salt and pepper to taste.

2. Drain the seafood if necessary and tip into a serving dish. Add the red pepper and olives, then mix with garlic mixture,turning to coat. leave in a cool place for 1/2 hour to allow the flavours to develop.

3. Stir again before serving, check the seasoning and sprinkle with the basil.

Prawn & Mango Salad

Ingredients:

2 mangoes (reserve the juice for the dressing)
8 oz prawns, peeled, cooked (leave 4 cooked prawns to garnish)
salad leaves to serve

Dressing:

6tbsp natural yogurt
2 tbsp mayonnaise
1 tbsp lemon juice
salt and pepper

Method:

1. Cutting close tho the stone, cut a large slice from each side of each mango. Without breaking the skin, cut the flesh in segments into squares, then push the skin inside out to expose the cubes and cut away from the skin. Use a sharpe knife to peel the remaining centre section and cut the flesh away from the stone into cubes. Reserve any juice in a bowl and put the mango flesh in separate bowl.

2. Add the prawns to the mango flesh. To the juice, add yogurt, mayonnaise, lemon juice, salt and pepper and blend together.

3. Arnage the salad leaves on serving dish and add the mango flesh and prawns. Pour over the dressing and garnished with the whole prawns.

Coconut Prawns with Cucumber Salad

Ingredients:

7 oz brawn basmati rice
1/2 tsp coriander seeds
2 egg whites, lightly beaten
3 1/2 oz unsweetened desiccated coconut
24 raw tiger prawns, peeled
1/2 cucumber
4 spring onions, thinyli sliced lenghtways
1 tsp sesame oil
1 tbsp fresh coriander, finely chopped
wooden skewers

Method:

1. Bring a large saucepan of water to the boil, add the rice and cook for 25 minutes, or until tender. Drain and keep in colander cover with a clean tea towel to absorb the steam.

2. Meanwhile, soak 8 wooden skewersin cold water for 30 minutes, then drain. Crush the coriander seeds in a mortar with a pestle. Heat a non-stick frying pan over a medium heat, add the crushed coriander seeds and cook, turning, until they begin to colour. Tip onto a plate and set aside.

3. Put the egg whites into a shallow bowl and the coconut into a separate bowl. Roll each prawn first in the egg whites, theb in the coconut. Thread onto skewer. Repeat so that each skewer is threaded with 3 coated prawns.

4. Preaheat the grill to high. Using a potato peeler, peel long strips from the cucamber to create ribbons, put into a colander to drain, then toss with the spring onions and oil in a bowl and set aside.

5. Cook the prawns under the preheated grill for 3-4 minutes on each side, or until slightly browned.

6. Meanwhile, mix rice with toasted coriander seeds and fresh coriander and divide this and the cucaamber salad between bowls. Serve with the hot prawn skewers.

Prawn and Rice Salad

Ingredients:

6 oz mixed long-grain and wilde rice
12 oz cooced, peeled prawns
1 mango, peeled, stoned and diced
4 spring onions, sliced
1 0z flaked almonds
1 tbsp fresh mint, finely chopped
salt and pepper

Dressing:

1 tbsp extra virgin olive oil
1 tsp lime juice
1 garlic clove, crushed
1 tsp clear honey
salt and pepper

Method:

1. Cook the rice in a large saucepan of lightly salted boiling water for 35 minutes, or until tender. Drain and transfer to a large bowl, then add the prawns.

2. To make dressing, mix all the ingredients together in a large jug, seasoning to taste with the salt and pepper, and whisk well until thoroughly blended. Pour the dressing over the rice and prawn mixture and leave to cool.

3. Add the mango, spring onions, almonds and mint to the salad and season to taste with pepper. Stir thoroughly, transfer to a large serving dish and serve.

Chili Prawns with Pineapple & Papaya Salsa Salad

Ingredients:

2 tbsp sunflower oil
1/2 fresh red chili, deseeded and chopped
1 small garlic clove, crushed
24 prawns
fresh parsley to garnish

Pineapple & Papaya Salsa:

1 small papaya, peeled, deseeded cut into 1/4-inch dice
1/2 small pineaple, peeled, cored cut into 1/4 inch-dice
1 spring onion, very finely chopped
1/2 red chili, desseded, finely chopped
1 small garlic clove, crushed
1 tsp lemon juice
1/4 tsp ground cumin
salt and pepper

Method:

1. To make salsa, put all the ingredients in a large bowl. Adjust lemon juice, cumin, salt and pepper totaste if necessery.Cover and chill until required, ideally at last 2 hours.

2. Heat a wok over a high heat. Add the oil and swirl around, then add the chilli and garlic and stir-fry for 30 seconds. Add the prawns and stir-fry for 2-3 minutes until the prawns are cooced through, become pink and curl.

3. Tip the prawns, garlic and any oil left in the wok into a heatproof bowl and leave the prawns to cool and marinate in the chilli oil. When the prawns are completely cool, cover the bowl and chill for at least 2 hours.

4. When ready to serve, give the salsa a stir and adjust the seasoning, if necessary. Arrange a mound of salsa on each of 4 plates. Remove the prawns from marinade and divide betveen plates. Sprinkle with parsley and serve.

Chicken, Cheese and Rocket Salad

Ingredients:

150g Rocket leaves
2 Celery sticks
1/2 Cucumber, sliced
2 Spring onions, trimmed and sliced
2 tbsp Chopped fresh parsley
25g Walnut pieces
350g Boneless roast chicken, sliced
125g Stilton cheese, cubed
Handful of seedless red grapes, halved
Salt and pepper

Dressing:

2 tbsp Olive oil
1 tbsp Sherry vinegar
1 tsp Dijon mustard
1 tbsp Chopped mixed herbs

Method:

Wash the rocket leaves, pat dry with kitchen paper and put them into a large salad bowl.
Add celery, cucumber, spring onions, parsley and walnuts and mix together well.
Transfer into a large serving platter. Arrange the chicken slices over the salad, then scatter over the cheese. Add the red grapes. Season well with salt and pepper.

To make the dressing, put all the ingredients into a screw-top jar and shake well. Alternatively, put them into a bowl and mix together well. Drizzle the dressing over the salad and serve.