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Summer Prawn Salad
RECIPE BY CHEF LEON LE ROUX
Serves 4
Ingredients:
1 punnet of fresh strawberries
1 sweet red onion thinly sliced
1 punnet of green seedless grapes
1 bag of seasonal mixed leaves (wild rocket, watercress and baby spinach)
1 kg medium black tiger prawns devained and shelled
1 fresh cucumber
2 rounds of smooth feta cheese (crumbed)
method:
chop all ingredients to your taste and add all ingredients to mixing bowl, break feta into crumbs add to the ingredients
set salad aside and clean the prawns, once clean saute the prawns unit pink add a little fish spice and drain off excess oil.
divide salad mixture on four plates and top with sauted prawns and drizzle with parsley corriander infused olive a sweet pepper syrup
Read about the insert with Chef Leon and Jimmy Tau here
More about Chef Leon:
Leon le Roux has been the head chef at Kuzina, Rosebank since it was established at the end of 2010 The restaurant serves authentic greek cuzine with some modern twists served in stylish yet relaxed atmosphere.
Having grown up in the hospitality industry he always had a love and passion for food, never taking it too seriously but always enjoying putting different combinations together
After much thought and a career change, he started cooking professionally at the end 2009 under some great infuences from chefs met over the years and has never looked back.
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