Tomato-nectarine salad with prawns

Name: Tomato-nectarine salad with prawns
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 350 g ready-to-cook shrimps; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 750 g ripe curly tomatoes; 2 Nectarines (approx. 125 g each); 2 Onions; 100 g Picking salad; 1 Organic Lime; 1 pinch Sugar; 100 g light salad cream; 100 g Schmand; 1 Garlic clove; 1 collar Chives

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

350 g ready-to-cook shrimps
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
750 g ripe curly tomatoes
2 Nectarines (approx. 125 g each)
2 Onions
100 g Picking salad
1 Organic Lime
1 pinch Sugar
100 g light salad cream
100 g Schmand
1 Garlic clove
1 collar Chives

Directions

1
Wash the shrimps and pat them dry. Heat 2 tablespoons of oil in a frying pan and fry the prawns for 3-4 minutes, turning them over. Season with salt and pepper, take out and let cool down
2
Wash the tomatoes and cut into slices. Wash and quarter the nectarines, remove the stone and cut the flesh into slices. Peel and finely dice onions. Wash the picking salad, drain well in a sieve and pluck into bite-sized pieces
3
Wash the lime in hot water and grate dry. Finely grate the peel. Squeeze the juice. Mix lime peel and juice, salt, pepper and sugar. Fold in 2 tablespoons of oil. Mix tomatoes, nectarines, onions and salad. Leave to stand for about 10 minutes.
4
Mix salad cream and sour cream. Peel the garlic and press it directly into the salad dressing using a garlic press. Season with salt and pepper. Wash the chives, shake dry, cut into fine rolls and mix into the dressed salad. Mix prawns into the salad and arrange in a bowl. Add garlic cream