Greek salad with fennel and prawns

26 Feb 2025

Looking for something light to include in your weekly menu? Why not add some fresh prawns to the mix?

 

Ingredients

SERVES 4

4 cups rocket leaves or watercress sprigs (or a mix of both)

2 baby cos lettuces, trimmed and leaves separated

1 cup spinach leaves, trimmed

1 telegraph cucumber, halved lengthways and thickly sliced on the diagonal

5 tomatoes, halved widthways and cut into thin wedges

1 bulb baby fennel, trimmed, halved lengthways and thinly sliced

2 tablespoons small mint leaves

2 tablespoons flat-leaf parsley leaves

400g cooked, peeled and cleaned king prawns with tails intact (weight after peeling)

80g salt-reduced low-fat feta, sliced

12 kalamata olives

40g raw almonds, roughly chopped

1 wholemeal pita bread

80g hummus

SOFT-HERB DRESSING

1 tablespoon extra virgin olive oil

2 teaspoons red wine vinegar

1 tablespoon finely chopped oregano

1 tablespoon finely chopped mint

1 tablespoon finely chopped basil

Method

Place the rocket or watercress leaves, cos, spinach, cucumber, tomato, fennel, mint and parsley in a bowl and toss gently to combine.

To make the dressing, place all the ingredients in a small bowl, season to taste with freshly ground black pepper and whisk to combine.

Drizzle the dressing over the salad, then divide evenly among four plates. Top with one-quarter each of the prawns, feta, olives and almonds.  

Spread the pita bread with hummus, then cut into eight wedges and place two wedges on each plate. Serve the salad immediately.

WANT MORE CARBS?

For an extra 10g carbs per serve, add 160g (40g per serve) drained and rinsed tinned chickpeas. ••