Try a Mexican twist on prawn cocktail with this refreshing salad.
2 shallots, finely chopped
1½ jalapeño chillis, finely chopped
1-2 tsp chopped fresh oregano
2 tomatoes, peeled, seeds removed, chopped
6 tbsp tomato ketchup
110ml/4fl oz orange juice
2 limes, juice only
Tabasco sauce, to taste
Worcestershire sauce, to taste
400g/14oz cooked Atlantic prawns, peeled
200g/7oz cooked tiger prawns, peeled
1 avocado, peeled, flesh diced
6 tbsp chopped fresh coriander
salted crackers, to serve
½ garlic clove
1 tbsp chopped onion
1 tsp chipotle chilli paste
5 tbsp sunflower oil
1 tbsp white wine vinegar
1 bunch radishes
1 bunch breakfast radishes
2 handfuls baby spinach leaves
1 Little Gem lettuce, leaves separated
4 pieces hearts of palm, sliced lengthways into quarters
1 small avocado, peeled, flesh thinly sliced.
2 tbsp flaked almonds, toasted
Mix the shallots, chilli, oregano, tomatoes, tomato ketchup, orange juice, lime juice, Tabasco sauce and Worcestershire sauce together in a bowl until well combined.
Stir in the prawns and season, to taste, with salt and freshly ground black pepper.
For the salad, crush the garlic, onion and chipotle chilli paste in a pestle and mortar. Add half a teaspoon of orange zest. Slowly stir in the oil, then season, to taste, with salt, vinegar and sugar.
Peel the orange and cut into segments. Slice half of the radishes thinly and cut the remaining radishes into quarters.
Mix the radishes, orange segments, spinach, Little Gem lettuce and hearts of palm together in a bowl. Add a little of the salad dressing and stir until well combined.
Tip the salad onto a serving plate and top with the avocado and flaked almonds. Spoon the prawn cocktail into margarita glasses and top with the avocado and coriander. Serve the salted crackers alongside.
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