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Average: 3.5 (2 votes)


3 red onions, cut into wedges
100ml balsamic vinegar
100ml extra virgin olive oil
1 bunch asparagus
400g fresh peas, shelled
6 tbsp almond paste
800g Spencer Gulf King Prawns
6 blood oranges, peeled, segmented
200g fresh rocket leaf
Extra virgin olive oil, for tossing

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 180°C.

Place the red onion in a bowl. Toss in the balsamic and olive oil. Season with salt and pepper. Roast, in pre-heated oven, for 10 minutes, stirring midway through cooking. Remove from oven and set aside to cool in the juices.

Bend one asparagus spear until it snaps. This will tell you where to cut the rest of the bunch, discard the woody ends. Toss the spears in olive oil, salt and pepper. Grill the asparagus until it starts to blacken slightly. Set aside.

Blanch the peas in a saucepan of hot water for 30 seconds. Refresh under cold running water, and set aside.

To make the dressing, in a bowl, combine the almond paste, about ¼ cup of olive oil, salt and pepper. Whisk until emulsified.

Toss the prawns in olive oil, salt and pepper. Grill for 1 minute on each side and place into a mixing bowl.

Place all the ingredients, plus the rocket, together in a bowl. Drizzle over the almond dressing. Garnish with blood orange to serve.