Lily Simpson’s King Prawn, Kohlrabi & Pear Salad

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Fresh and bursting with power-packed ingredients – meet your favourite new salad


Kolrabi has leapt into the limelight over the last few years. A member of the cabbage family, it is a funny-looking vegetable, resembling an alien’s head with leafy antennae.

Don’t let this put you off – it’s very easy to prepare and will be a great addition to your diet. Finely sliced or diced, the pale, almost translucent green-white flesh is delicious served raw with just a squeeze of lemon juice and some seasoning.

Kohlrabi is also high in compounds called bioflavonoids, which work with other nutrients to prevent cell damage that promotes cancer.

Ingredients
• 
30g walnuts
• 1 teaspoon groundnut oil
• 1 teaspoon finely grated fresh ginger
• 200g peeled raw king prawns, (tails left on)
• 1 small kohlrabi
• 1 lemon, grated zest and juiced
• 1 conference pear
• 1/2 teaspoon black sesame seeds
• salt
• pepper

Method
1
 Preheat your oven to 200°C. Spread the walnuts in a small baking tray and toast in the oven for 8 minutes. Tip into a mortar and lightly crush with the pestle. Set aside.
2 Heat the groundnut oil in a frying pan for 1 minute, then add the ginger and king prawns and cook, stirring, for about 4 minutes until the prawns are completely pink. Set aside to cool.
3 Meanwhile, peel the thick skin from the kohlrabi, then slice very thinly. It’s best to use a mandoline but if you don’t have one, you can slice the kohlrabi carefully by hand. Place the slices in a large bowl and add the lemon juice, a pinch of salt and some pepper.
4 Core the pear, then slice thinly. Add the pear to the bowl and mix gently with the kohlrabi. Divide between two plates.
5 Combine the king prawns, walnuts, lemon zest and black sesame seeds in a bowl and mix together. Place on top of the kohlrabi and pear salad to serve.

Recipe courtesy of Lily Simpson and Rob Hobson for The Detox Kitchen Bible

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