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Poached prawns with cucumber, chervil and lamb’s lettuce salad

French cooks are renowned for composed salads that make the most of whatever is in season. This version makes for a super-fresh light lunch or dinner. We've used baby cucumbers here, but if they're unavailable, Lebanese cucumbers would work well, too.

You'll need

16 medium uncooked prawns 200 ml dry white wine 2 golden shallots, 1 coarsely chopped and 1 thinly sliced ½ celery stalk, coarsely chopped 3 thyme sprigs 1 garlic clove, halved 350 gm baby cucumbers, halved, coarsely chopped 1½ tbsp white wine vinegar 50 ml olive oil Juice of ½ lemon, or to taste To serve: baby lamb’s lettuce, watercress sprigs and chervil


  • 01
  • Combine prawns, wine, chopped shallot, celery, thyme, garlic and 150ml water in a saucepan and bring to a simmer over medium-high heat. Remove from heat and stand to cook prawns through (5 minutes). Drain prawns (discard cooking liquid), peel, leaving tails intact, and devein.
  • 02
  • Combine cucumber, sliced shallot and vinegar in a bowl and stand to infuse for 5 minutes. Add oil and lemon juice, season to taste and toss to combine, then add prawns and toss to coat. Arrange in layers on a platter, scatter with baby lamb’s lettuce, watercress and chervil and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2015

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