| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sainsbury2, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 1 |
|
Piel de Sapo melon |
| 1 |
|
200 gram pac frozen peeled prawns; defrosted (7oz) |
| 125 |
g |
Smoked salmon; cut into strips |
|
|
; (4oz) |
| 2 |
tb |
Olive oil |
| 3 |
tb |
White wine vinegar |
| 1 |
|
Clove garlic; crushed |
| 1 |
tb |
Freshly chopped dill |
|
|
Salt and freshly ground black pepper |
|
|
Fresh dill |
INSTRUCTIONS
TO GARNISH
1. Cut the melon in half, remove pips and cut into cubes or make melon
balls.
2. Place in a bowl with the prawns and salmon and set to one side.
3. Place the olive oil, vinegar, garlic, dill and seasoning in a screw top
jar and shake well.
4. Pour over the melon mixture and toss together. Serve on a bed of
lettuce, garnished with fresh dill.
Converted by MC_Buster.
NOTES : A quick and easy starter with a classic combination of flavours.
Converted by MM_Buster v2.0l.
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