As the heat increased I didn't feel much like cooking or eating elaborate dishes and so stuck to salads, but warm salads. This is a really interesting salad and I would never have thought of adding preserved lemon to a salad, but it works and is definitely worth a try.
Shrimp and Asparagus Salad
with Preserved Lemon (from Thyme for Cooking)
200g raw prawns, cleaned
120g asparagus, trimmed, cut into inch chunks
120g tenderstem broccoli, cut in half
1 clove garlic, sliced
1/2 preserved lemon, pulp removed, rind thinly sliced
1 tsp paprika
1/2 tsp cumin
1 tbsp olive oil
200g salad greens
2 tbsp fresh, snipped
For the vinaigrette
1 1/2 tbsp Dijon-style
1 1/2 tbsp sherry wine vinegar
3 tbsp salad olive oil
Make the vinaigrette by
whisking the mustard and vinegar together in a small bowl and then gradually
whisking in the olive oil until thick and creamy.
Heat 2 tsp olive oil in a
large frying pan. Add the garlic, asparagus and broccoli and sauté until crisp-tender, about
5 minutes. Remove and set aside.
Add remaining 1 tsp olive oil, paprika, cumin and sauté briefly. Add the
prawns and quickly sauté until cooked through. They will curl and turn pink
when done. Remove the pan from the heat.
Return the asparagus, broccoli and garlic to the pan. Add the olives, preserved lemon
and 2 tbsp of the vinaigrette. Stir well to combine.
Toss the salad greens and marjoram with the remaining vinaigrette. Divide
and arrange on 2 plates. Spoon the prawns and asparagus into the centre and