Fruity salad of pineapple, apple and carrots with prawns

Name: Fruity salad of pineapple, apple and carrots with prawns
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g frozen shrimps (approx. 15 g each; without head, in shell); 1 (approx. 1 kg) Pineapple; 2 Apples; 7-10 Tbsp Juice of 1 lemon; 2 Carrots; 4 Figs; 250 g Whole milk yoghurt; 1 TABLESPOON medium hot mustard; 3 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Sugar; 2 TABLESPOONS Sunflower oil; 4 Stem(s) Mint; 7-10 Tbsp coarse pepper

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g frozen shrimps (approx. 15 g each; without head, in shell)
1 (approx. 1 kg) Pineapple
2 Apples
7-10 Tbsp Juice of 1 lemon
2 Carrots
4 Figs
250 g Whole milk yoghurt
1 TABLESPOON medium hot mustard
3 TABLESPOONS Balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Sugar
2 TABLESPOONS Sunflower oil
4 Stem(s) Mint
7-10 Tbsp coarse pepper

Directions

1
Defrost the shrimps for about 2 hours. Clean, peel and halve the pineapple, cut out the stalk. Cut the flesh into thin slices. Wash apples, grate dry and cut out core with a cutter.
2
Cut apples into thin slices and sprinkle with lemon juice. Peel carrots and cut them into thin strips with a peeler.
3
Wash the figs, grate dry and cut half into fine cubes, the rest into slices. Mix yoghurt, mustard and vinegar, season with salt, pepper and sugar, stir in diced figs.
4
Rinse the shrimps, peel them down to the tail fin and remove the intestines. Wash the shrimps and pat them dry. Heat the oil in a pan. Sauté the shrimps for 3-4 minutes while turning them.
5
Season with salt and pepper. Wash the mint, shake dry and pluck the leaves from the stalks. Arrange pineapple, apples, carrots and fig slices on a plate, drizzle with the dressing and spread prawns and mint on top.
6
Add the remaining dressing and sprinkle with coarse pepper.