From instant noodles, we now go to salads once again. Inspired by my visit to Myrtle Beach, South Carolina, Aunty Kathie told me that that part of the US was known for the huge harvest of peaches. Of course I didn't make this totally and immediately in the US but had the sudden bout of inspiration when I spotted peaches here. Despite the very unpredictable weather of the UK, salads are a great lunch getaways I think. So what did I put in it?
1 whole peach - washed, pitted and cubed (you can also peel the skin if you wish, I left it on)
10 whole fresh prawns - marinated in soy sauce, chilli flakes and sesame oil
5 whole button mushrooms (white or chestnut) - sliced and put aside (1 portobello mushroom can also be used but cube the mushroom as it is extremely large)
1 whole green pepper - julienned
A bunch of baby lettuce
5 - 8 cherry tomatoes - depending on size, slice in half
1 tsp olive oil
salt and pepper to taste
Juice of 1 lime
A dash of freshly ground black pepper
A dash of sea salt
- Prepare your prawns by marinating them in soy sauce, chilli flakes and some sesame oil. Leave for about 10 minutes, while you prepare all the other ingredients.
- Heat up a small skillet and add the olive oil. Immediately put in the prawns and flash fry it. Put in the sliced mushrooms and cook through. Remove from heat.
- In a salad bowl, add in all salad ingredients. Squeeze the juice of 1 lime and add a dash of pepper and salt. Then finally add in the prawns and mushrooms including the oil that was used for frying up the prawns. This would replace the olive oil that would normally be used in the vinaigrette.
- Toss the salad and serve up!
If you don't have mushrooms, you can replace it with leeks or other kinds of vegetables. If not, just the prawns is also fine. For an added kick, slice up some spring onions and toss it in as well.
The salad was total yums!!!
Enjoying the last days of summer,
The Innovative Baker