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March 09 Mailer 034
ORGANIC ROOT VEGETABLES WITH HONEY & THYME
Revival of the prawn cocktail
Our quick and easy take on the classic prawn cocktail. A delicious starter for warm summer days!

Revival of the prawn cocktail

Servings: 4

Ingredients

250g cooked and peeled prawns
4 baby gem lettuces, leaves separated
2 avocados, halved and pips removed
NOMU Sea Salt and NOMU Black Pepper

CLASSIC MARIE ROSE SAUCE:
100ml NOMU MAYU
1 tbsp tomato sauce
1 tbsp fresh lemon juice
A few dashes Tabasco sauce, to taste

CLASSIC VINAIGRETTE:
2 tbsp freshly squeezed lemon juice
2 tsp white balsamic vinegar
1 tsp Dijon mustard
1 tsp sugar
1/2 clove garlic (optional)
NOMU Sea Salt and NOMU Black Pepper, to taste
1/4 cup (60ml) NOMU Extra Virgin Olive Oil

Directions

Separate the baby gem lettuce into leaves and rinse if necessary. Place half an avocado on each serving plate with the baby gem leaves and a little pile of prawns.

To make the Marie Rose sauce, mix all of the ingredients together until light pink and tangy in flavour. Spoon a generous dollop of sauce into each avocado half as a dipping sauce for the prawns and season.

Combine all the vinaigrette ingredients, except for the Olive Oil and stir well to dissolve the sugar. Slowly whisk in the Olive Oil and drizzle over the bay gem leaves. Season lightly with salt and pepper and serve.

 

Tip: Feel free to add a few extra drops of Tabasco sauce for a spicy mayonnaise.

Ingredients

250g cooked and peeled prawns
4 baby gem lettuces, leaves separated
2 avocados, halved and pips removed
NOMU Sea Salt and NOMU Black Pepper

CLASSIC MARIE ROSE SAUCE:
100ml NOMU MAYU
1 tbsp tomato sauce
1 tbsp fresh lemon juice
A few dashes Tabasco sauce, to taste

CLASSIC VINAIGRETTE:
2 tbsp freshly squeezed lemon juice
2 tsp white balsamic vinegar
1 tsp Dijon mustard
1 tsp sugar
1/2 clove garlic (optional)
NOMU Sea Salt and NOMU Black Pepper, to taste
1/4 cup (60ml) NOMU Extra Virgin Olive Oil

Directions

Separate the baby gem lettuce into leaves and rinse if necessary. Place half an avocado on each serving plate with the baby gem leaves and a little pile of prawns.

To make the Marie Rose sauce, mix all of the ingredients together until light pink and tangy in flavour. Spoon a generous dollop of sauce into each avocado half as a dipping sauce for the prawns and season.

Combine all the vinaigrette ingredients, except for the Olive Oil and stir well to dissolve the sugar. Slowly whisk in the Olive Oil and drizzle over the bay gem leaves. Season lightly with salt and pepper and serve.

 

Tip: Feel free to add a few extra drops of Tabasco sauce for a spicy mayonnaise.

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