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Strawberry, watermelon, prawn and herb salad with elderflower dressing and strawberry caviar
Serves 4 Starters and mains
Ingredients
- 1⁄2 cucumber, peeled in cm strips and cut into slices
- 1⁄4-1⁄2 small watermelon, peeled and cut into chunky triangles
- 150g strawberries, hulled and halved lengthways
- 200g cooked extra large tiger prawns, peeled
- 3tbsp pine nuts, roasted
- 4tsp elderflower cordial
- 8tsp olive oil
- freshly ground black pepper
- scattering of small mint leaves
- scattering of chervil or small
- parsley leaves
- jar of strawberry caviar
Method
A salad full of summer flavours. This is so quick to make and will happily sit in the fridge for a few hours, with the fresh herbs and strawberry caviar added as you serve. The caviar is known as ‘flavor pearls’ from souschef.co.uk
Put the cucumber, watermelon, strawberries, prawns and pine nuts in a bowl. Whisk the elderflower and oil together, and when ready to serve dress the salad and gently toss. Grind over some black pepper, scatter the herb leaves and spoon over the strawberry caviar.
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