Prawn and olive salad
Recipe by Valentina Harris
SERVES 6
Preparation 30 minutes
Cooking None
24 large, uncooked prawns in their shells
½ tsp salt
½ tsp red-wine vinegar
3 tbsp very finely chopped red onion
5 sticks celery, trimmed and chopped finely
8 firm, sweet plum tomatoes, washed
12 black olives, stoned and chopped coarsely
4 tbsp coarsely chopped fresh flat-leaf parsley
4 tsp lemon juice
7 tbsp extra-virgin olive oil
fine sea salt and freshly milled black pepper
Wash the prawns thoroughly in cold water. Meanwhile bring a saucepan of water to the boil with the salt and vinegar. When the water boils, throw in the prawns and cook for one minute, then drain immediately and put aside to cool. As soon as you can handle them without burning your fingers, shell and de-vein as necessary and put them in a bowl. Add the onion and celery and mix together.
Drop the tomatoes into a bowl of boiling water for a minute to loosen the skins, then drain and peel. Cut into small pieces, discarding the seeds and add to the prawns. Mix together, then add the olives and mix again. Add the parsley, the lemon juice and the oil. Mix together and taste, adjust seasoning as necessary and serve. Do not dress too early because the salt will draw too much juice out of the tomatoes and the result will be sloppy.
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