Ingredients:
1 bunch of spinach leaves, washed and dried well
12 large uncooked prawns wrapped with bacon
1/2 cup of toasted almonds
12 segments of peeled grapefruit
12 bite size pieces of pineapple
12 bite size pieces of papaya
16 small cherry tomatoes
16 marinated capers
1/2 cup of crumbled feta cheese
crispy noodles for garnish
Method:
In frying pan on medium heat, sautee the bacon wrapped prawns. In bowl, place the spinach, fruit, almond, tomatoes, fetas cheese, capers and toss lightly. Add the citrus vinaigrette and toss lightly.
Dress 2 salad plates with spinach salad mixture, add the cooked prawns and garnish with crispy noodles.
Vinaigrette:
1 teaspoon French mustard
1 teaspoon finely chopped shallot
4 tablespoons orange juice
2 tablespoons lime juice
3 tablespoons tea oil or olive oil
Blend the all ingredients except the oil together, then slowly add the oil. Add salt & pepper to taste
Serves 2
Bonne appetite!
