Horiatiki Salad with Pan-Fried Prawns and Lemon
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Ingredients
- 500 g raw king prawns, peeled
- 2 garlic cloves
- 1 cucumber
- 4 tomatoes
- 1 red onion
- 80 g kalamata olives
- 100 g feta cheese
- 4 tbsp olive oil
- 1 lemon
Nutrition (per serving)
- Calories
- 384 kcal
- Protein
- 27.3 g
- Carbohydrate
- 11.4 g
- of which sugars
- 7.9 g
- Fat
- 24.6 g
- of which saturates
- 6.6 g
- Fibre
- 4.3 g
- Salt
- 2.06 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Roughly chop the cucumber and tomatoes and thinly slice the red onion. Crush the garlic.
- 2
Toss the cucumber, tomatoes, red onion and olives together in a large bowl with half the olive oil. Season well.
- 3
Heat the remaining olive oil in a frying pan and cook the prawns with the garlic for 3 to 4 minutes, turning once, until pink and cooked through.
- 4
Squeeze the lemon juice over the prawns in the pan.
- 5
Divide the salad between plates, top with the hot prawns and crumble over the feta to serve.
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