This will be my starter course for Tandy’s ‘Come Dine With Me’ challenge. It’s a dish that my friends always enjoy. I was going to do something more adventurous, but as my main course will be quite challenging, I thought I would stick with what I know for the starter.
It is actually three salads in one and all three can be prepared the day before, kept in the fridge and tossed together just before serving.
Juice of 2 lemons
1 teaspoon minced garlic
Salt, black pepper & cayenne pepper to taste
Blend into a smooth mixture and refrigerate in an airtight container.
THAI CUCUMBER RIBBONS
2 cucumbers, shaved into wide ribbons (use a potato peeler) excluding seeds
1 tablespoon caster sugar
2 ½ tablespoons rice vinegar
1 green chilli, finely chopped
Mix caster sugar into vinegar until dissolved, add chillis and pour over cucumbers.
Refrigerate in an airtight container.
1kg cleaned and steamed prawns
2 mandarins, peeled and chopped
Salt & pepper
2 red chillis, thinly sliced
½ cup of olive oil and ½ cup of mandarin juice, blitzed with the pulp of 1 mandarin
Juice of 1 lime
1 teaspoon minced ginger
Gently mix all ingredients and refrigerate in an airtight container.
To serve: On a large platter, place a layer of leafy greens; (basil, coriander, baby spinach and dill, etc) dot with the cucumber ribbons, the guacamole and then the prawns. Toss to mix at the table before serving.
(For a more elegant event, serve in individual cocktail glasses.)