John Myers
Tomato Salad with Prawns (Michael)
The perfect tomato salad with prawns (michael) recipe with a picture and simple step-by-step instructions.
- 3 tbsp Sherry vinegar
- Salt
- 2 tbsp Strawberry seed oil
- 2 tbsp Lemon olive oil
- 2 tbsp Grapeseed oil
- Pepper
- 800 g Tomato
- 4 Stems Thai basil
- 160 g Goat cheese roll
- 4 Stems Thyme
- 1 branch Rosemary
- 8 tbsp Olive oil
- 12 piece Fresh prawns
- 1 piece Squeezed lemons
- 10 g Butter
- Fleur de sel
- Mix the vinegar with salt. Stir in the strawberry, lemon and grapeseed oil, season with pepper.
- Wash tomatoes, cut out the stems in a wedge shape. Cut tomatoes into thin slices or halve, depending on the variety. Pluck the basil leaves from the stems and place in cold water. Cut a thin slice from one end of the cheese roll and pull out the bamboo tube. Cut the cheese into 4 pieces and place on a flat plate.
- Pluck thyme leaves from the stems, rosemary needles from the branch. Finely chop the thyme and rosemary and mix with 4 tablespoons of olive oil in a bowl, season with salt and pepper. Drizzle the cheese with the herb marinade.
- Clean the prawns, remove the shell up to the tail. Cut the prawns lengthways on the back, devein, rinse with cold water and pat dry.
- Heat the remaining olive oil in a pan. Fry the prawns in it over a medium heat for 2 – 3 minutes, season with salt, pepper and lemon juice. Set the pan aside. Add the butter, toss the prawns in it and drizzle with it.
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