Tomato, prawn and pesto salad

Recipe from: 11/1/1997 12:00:00 AM
Ingredients 9
Servings 4
Time 15 minutes


  • 40
  • 500
    prawns, deveined
  • 10
    large ripe tomatoes
  • salt and freshly ground black pepper
  • 45
    pesto sauce
  • 10
    lemon juice
  • 75
    olive oil
  • 30
    chopped fresh basil
  • 4
    cooked mussels in shells, to garnish (optional)


4 minutes
1. Heat the oil in a large frying pan and fry prawns over medium heat for 3 to 4 minutes. Remove from the pan and peel, leaving the tails on. 2. Slice the tomatoes and arrange on 4 plates. Season generously with salt and pepper. 3. Pile the prawns on top of the tomato slices. Whisk together the pesto, lemon juice and olive oil and drizzle over the prawns. Scatter basil over the top and add a mussel, if using. Serve with bread to mop up the juices.

Read more on: fish/seafood  |  shallow-fry

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