I made this prawn and feta salad on a whim, but it was so nice that I decided it deserved to be shared. I used ready cooked king prawns which I seasoned very simply with paprika, salt and pepper. The rest of the salad consisted of my Garlic and Rosemary Roasted Squash and Tomatoes, with spinach leaves, olives, and feta cheese. I didn’t dress the salad as there was enough flavour from the garlic and rosemary, but you could add a drizzle of balsamic vinegar, olive oil, or apple cider vinegar.
- 150g Cooked King Prawns
- Feta cheese (desired amount)
- 5-6 Black olives
- 1/2 a courgette
- 3 handfuls of spinach leaves
- Garlic and Rosemary Roasted Squash and Tomatoes (Click for Recipe)
Place the spinach leaves on the plate.
Use a spiraliser (or grater) to spiralise the courgette into a bowl. Mix 2 large spoonfuls of the Garlic and Rosemary Roasted Squash and Tomatoes with the courgette. Tip this on top of the plated spinach leaves.
In another bowl, season the prawns with 1/2 tbsp of paprika, salt and black pepper. Tip the prawns onto the salad.
Add the olives to the salad, and crumble feta cheese over the top.
Serve and enjoy!