Prawn and Feta Salad with Roasted Butternut Squash and Tomatoes



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!



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