RECIPE | Pea, tarragon & prawn fritter salad
A sophisticated dish to serve to guests for a light summer lunch
Prep + cook time: 45 minutes
Mustard and lemon dressing:
25ml (5 tsp) Dijon mustard
15ml (1 tbsp) lemon juice
15ml (1 tbsp) olive oil
Salt and pepper, to taste
375ml (1 ½ cups) frozen peas
1 clove garlic, peeled
250g peeled uncooked medium king prawns, chopped coarsely
2.5ml (½ tsp) finely grated lemon rind
30ml (2 tbsp) fresh tarragon leaves
60ml (¼ cup) olive oil
500ml (2 cups) firmly packed watercress
500ml (2 cups) micro herbs or sugar snap pea tendrils
1 medium fennel bulb, sliced thinly
1 stalk celery, trimmed, sliced thinly on the diagonal
40g (¼ cup) whole blanched and roasted almonds, chopped coarsely
Method: For the dressing, whisk the ingredients in a small bowl until combined, season to taste and set aside.
Boil peas and garlic together until peas are tender. Drain.
Place boiled garlic and 250ml (1 cup) of the peas in a blender. Add prawns, lemon, rind and half the tarragon and process coarsely. Season.
Heat oil in a large non-stick frying pan over medium heat and drop tablespoons of prawn mixture into oil in batches. Fry for 2 minutes on each side or until golden and cooked through. Cover and keep warm.
Mix watercress, micro herbs, fennel, celery, almonds, remaining tarragon and remaining peas in a bowl with half the dressing.
Serve the fritters with salad, drizzled with remaining dressing. Cook's tip: The fritters can be made the day before and stored in an airtight container in the fridge.