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Salat med hvidløgsrejer - Opskrift med bagt squash og dilddressing
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Garlic prawn salad with courgette and avocado

Recipe for a main-course salad with chilli and garlic prawns, courgette, avocado and dill dressing.
Course Lunch, Main course, Salad
Cuisine Danish
Total Time 40 minutes
Servings 4 people

Ingredients

Chilli and garlic prawns

  • 600 g raw tiger prawns or other raw prawns
  • 1 courgette
  • 2 large handfuls of parsley, finely chopped
  • 5-6 cloves garlic, crushed or finely grated
  • 1/2 red chilli, sliced into thin rings (seeds left in)
  • 1/2 red chilli, deseeded and finely chopped
  • 150 ml good olive oil
  • Salt and pepper

Salad

  • 1/2 crisp lettuce (batavia or little gem), rinsed thoroughly (romaine or similar can be used instead)
  • 150 g lamb's lettuce
  • 2 avocados, diced
  • 1-2 limes, cut into wedges

Dill dressing

  • 300 ml crème fraîche
  • 50 ml good mayonnaise
  • 1 tsp Dijon mustard
  • 1 bunch dill, finely chopped
  • 1/2 lemon, juice of
  • Salt and pepper

Instructions

Dill dressing

  • Stir together the crème fraîche, mayonnaise, mustard and finely chopped dill.
  • Season to taste with salt, pepper and freshly squeezed lemon juice.
  • Keep the dressing in the fridge until ready to serve.

Chilli and garlic prawns

  • Clean the prawns, removing the shells and the dark intestinal vein. Rinse them, then lay them on a thick layer of kitchen paper and pat dry.
  • Halve the courgette lengthways, scoop out the seeds with a spoon and cut the courgette into cubes.
  • Mix the olive oil with the garlic, chilli and parsley and season with salt and pepper.
  • Put the prawns and courgette in a bowl and toss well with the oil mixture. Chill and leave to marinate for about 15 minutes.
  • Spread the prawns and courgette in an ovenproof dish, cover with foil and bake in a preheated conventional oven (top and bottom heat) at 220°C for about 12 minutes.

Salad with chilli and garlic prawns and dill dressing

  • Tear the crisp lettuce into rough pieces, mix with the lamb's lettuce and divide between 4 plates or 4 bowls.
  • Top the salads with the diced avocado, the garlic prawns and courgette, and spoon a couple of tablespoons of the marinade from the baked prawns over each salad.
  • Serve the salads with the dill dressing, the lime wedges and freshly baked baguette, pitta or similar.