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Garlic Prawn, Cucumber and Dill Salad
Garlic Prawn, Cucumber and Dill Salad – Recipe

A versatile seafood menu option, this salad is a delicious medley of textures and flavours with buttery grilled prawns, crumbly herbed brioche topping, and refreshing cucumbers and dill tossed in a citrusy mayo dressing.

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Ingredients per serve

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What you need

A versatile seafood menu option, this salad is a delicious medley of textures and flavours with buttery grilled prawns, crumbly herbed brioche topping, and refreshing cucumbers and dill tossed in a citrusy mayo dressing.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Brioche Crumb

    • Place brioche bread, parsley, and garlic puree in a Robot-Coupe or powerful blender and blend until roughly crumbed. Set aside for use.

  3. Prawns

    • Once washed and deveined, halve the king prawns lengthwise.
    • Drizzle with butter and grill the prawns until cooked through. Remove from heat.
    • Top with brioche crumb. Place under salamander until lightly golden.

  4. Lemon Aioli

    • Combine HELLMANN'S Real Aioli and lemon juice together. Mix well and refrigerate for later use.

  5. To Serve

    • Toss together cucumber ribbons and dill in a bowl.
    • Arrange grilled prawns in a serving bowl with the cucumber and dill salad.
    • Top with lemon aioli before serving.
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