Pick-your-own salads with king prawns and fried mushrooms

Ingredients for 2 servings:

• 150 g leaf lettuce (pick lettuce), mixed green
• 8 cocktail tomatoes
• 200 g prawns (king prawns, frozen), thawed
• 1 small garlic clove(s), squeezed
• 1 tbsp lemon juice
• salt and pepper
• some chili powder
• 250 g mushrooms, brown, small
• 1 bell pepper(s), red or yellow
• 1 small garlic clove(s), finely chopped
• some black olives, pitted
• ½ tbsp olive oil
• salt and pepper
• 1 tsp marjoram, shredded
• 1 tsp oregano, shredded
• 1 tsp rosemary, dried
• 2 tbsp lemon juice
• 1 slice(s) ginger, very finely chopped
• 1 tbsp honey, maybe a little more
• salt and pepper
• ½ tbsp olive oil
• possibly Parmesan

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the lettuce and drain well or spin dry. Wash the cherry tomatoes and halve them if necessary. Place everything in a salad bowl. Mix the thawed king prawns with the lemon juice, salt and pepper, the crushed garlic, and a little chili powder or flakes in a bowl and let it sit. Meanwhile, clean the mushrooms, halving any larger ones. Wash the bell pepper, remove the seeds, and cut into approximately 2 cm cubes. Heat the olive oil in a non-stick pan. When it’s hot, add the mushrooms, the diced bell pepper, and the garlic, and fry. When the vegetables are well browned, reduce the heat slightly and continue cooking. Season with salt, pepper, oregano, marjoram, and rosemary. The seasoning can, of course, vary according to taste, but the whole thing should have a Mediterranean touch. When the peppers are soft, add the olives and toss briefly. Then transfer the vegetables to a plate. Add the king prawns and the marinade to the hot pan without adding any more oil. The heat doesn’t need to be increased any further, as prawns dry out quickly. Once they are lightly browned and have curled up, remove the pan from the heat. For the salad dressing, mix the chopped ginger with the lemon juice, salt, pepper, and honey. Finally, add the olive oil and mix thoroughly. Of course, you can use more oil here, but I make sure to use the fat in moderation. You can also use more honey if you like; the dressing shouldn’t be too acidic. Pour the dressing over the leaf lettuce and tomatoes and mix well. Then divide everything between two plates, garnish with the king prawns and the mushroom and pepper mixture, and serve immediately. If you like, you can also garnish the whole thing with some freshly shaved Parmesan cheese. This goes best with fresh ciabatta and a glass of fruity white wine.