BY HOLLY RICHARDSON
A modern twist on a summer favourite! Serves 4.
2 teaspoons Tabasco sauce
1 tablespoon Brandy
2 tablespoons Tomato Sauce
1 Lemon - juiced
20 large cooked Prawns – peeled 1⁄2 bunch of Parsley
1⁄2 bunch of Basil
150gm baby Rocket leaves
1 Avocado - diced
1 Cucumber – cut into wedges
4 Radishes – thinly sliced
Whisk together the mayonnaise, tabasco, brandy and tomato sauce with 1/3 of the lemon juice until well combined. Season with salt and pepper then set the dressing aside.
Pick the leaves of parsley and basil, and in a large bowl mix together with the rocket. Dress lightly with extra virgin olive oil and the remaining lemon juice.
On 4 plates, add 5-6 dollops of the dressing until all has been used. Then scatter the avocado and cucumber wedges. Next, build your salad tall with a handful of the rocket mixture in the centre of each plate.
Top with prawns (5 per person) and sliced radishes over the entire plate.
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