Written by Karen Watts
Photography by Chris Watts
Over the last 10 days many of us have eaten enough “festive” meat to feel the need of a meal that is an alternative – light but filling, nutritious and full of protein. It is also orange time here on Rodos. All over the island orange and lemon trees are glowing with produce and with every heavy rainfall or big wind these lovely beauties are blowing to the ground and are there for the taking. In the Nio Hori quarter of Rhodes Town the streets are lined with orange trees and while their fruits are quite bitter they are great for cooking.
The following recipe can be adapted almost endlessly. I chose to use prawns as Chris carries on his pursuit of the perfect Prawnography, but you could used seared tuna, scallops, crab, smoked salmon or what ever delicious seafood takes your fancy. You could replace the baby spinach with rocket or just plain lettuce. And, if you have any of the dressing left over, mix it up with a little cream and a spoonful of horseradish to make a fabulous pasta sauce.
A Different Prawn Salad
50 gr Baby Spinach Leaves per person
5 Tiger Prawns per person, grilled, heads and shells removed but tails left on
1/4 Mango per person, peeled and cubed
1 Spring Onion per person, thinly sliced
Dressing (this makes enough for 4 large bowls)
A Thumb Size Piece of Root Ginger, peeled and finely chopped
1 tbsp Dry Sherry
1 Small Orange, juiced and zested
3 tbsp Sunflower Oil
1 tsp Sesame Oil
Whisk the dressing ingredients in a small bowl and season lightly to taste.
Place the spinach, prawns and mango in large bowls, top with a spoonful of the dressing and the spring onions.
Serve with a good Chardonnay!
Enjoying Karen’s fabulous foodie blogs? Read them all, in order, starting HERE!
