WARM LEMONY SHRIMP AND HALLOUMI SALAD
Eat this salad with some couscous or pasta as a more substantial dish or just serve with fresh crusty bread to mop up the delicious warm garlicky dressing.
SERVES 4
PREP 10 MINUTES
COOK 12–16 MINUTES
4 tbsp pine nuts
2 tbsp olive oil
4 garlic cloves, crushed
a large handful of flat-leaf parsley, chopped
a large handful of basil, chopped
5 tbsp ouzo or white vermouth, e.g. Noilly Prat
juice of 1 large lemon
600g (1lb 5oz) shelled large raw prawns (jumbo shrimp)
250g (9oz) halloumi, cut into 2cm (¾ inch) cubes
a pinch of cayenne or paprika
torn leaves of 1 large or 2 small radicchios
sea salt and freshly ground black pepper
Heat a small frying pan (skillet) over a low to medium heat. Add the pine nuts and cook for 1–2 minutes, shaking the pan gently from time to time, until they are golden brown and release a nutty aroma. Remove immediately before they burn and set aside.
Heat the olive oil in a large frying pan (skillet) set over a medium heat. Add the garlic and cook for 1 minute until softened but not coloured. Stir in a little of the parsley and basil and then add the ouzo or vermouth. Turn up the heat and let it reduce a little, then add the lemon juice and the remaining herbs. Cook gently over a low heat for 3–4 minutes.
Add the prawns to the pan and cook for 1–2 minutes each side until they turn pink. Take the pan off the heat and season to taste with salt and pepper.
Dry-fry the halloumi in a non-stick frying pan (skillet) over a medium heat for about 2 minutes each side, until golden brown and crispy on the outside and softened inside. Remove from the pan and dust with cayenne or paprika.
Divide the radicchio among four serving plates. Spoon the prawns and the pan juices over the top. Scatter with the halloumi and pine nuts and serve immediately.
VARIATION
• Omit the prawns and cook some cubed chicken breast in the olive oil until golden brown all over, before adding the herbs, alcohol and lemon juice. Cook gently for about 10 minutes or so until the chicken is cooked through and the liquid has reduced.