Mini shrimp salad

Name: Mini shrimp salad
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 300 g small, new potatoes; 16 (à 25 g; without head, in shell) raw prawns; 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Babyleaf mix salad; 2 stem(s) Dill; 3 Stem(s) Parsley; 5 TABLESPOONS light balsamic vinegar; 1/2 TEASPOON Honey mustard; 7-10 Tbsp Sugar

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

300 g small, new potatoes
16 (à 25 g; without head, in shell) raw prawns
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Babyleaf mix salad
2 stem(s) Dill
3 Stem(s) Parsley
5 TABLESPOONS light balsamic vinegar
1/2 TEASPOON Honey mustard
7-10 Tbsp Sugar

Directions

1
Wash the potatoes thoroughly and boil them in boiling water for about 15 minutes until soft. Peel the shrimps, except for the tail fin, and remove the intestines. Wash shrimps and pat dry. Heat 1 tablespoon of oil in a frying pan. Fry the prawns for 3-4 minutes over a high heat, turning them over, season with salt and pepper.
2
Wash the salad and herbs and drain well. Dab the herbs dry and chop them coarsely. Drain potatoes, rinse briefly in cold water, peel and cut into thick slices. Leave to cool down a little. Mix vinegar and mustard, season with salt, pepper and sugar. Fold in 4 tablespoons of olive oil, season to taste
3
Mix prawns, herbs, potatoes and salad. Distribute on small bowls and serve or keep covered and cool until serving