Only a small amount of saffron is needed to elevate this prawn salad to gourmet status.
- Heat a large chargrill pan on high. Drizzle half the oil over the prawns. Season with salt and pepper. Cook on chargrill for 2 minutes each side or until prawns curl and change colour. Transfer to a bowl.
- Drizzle remaining oil over tomatoes. Cook on chargrill, turning occasionally, for 5 minutes or until lightly charred and beginning to collapse.
- To make the saffron dressing, combine the saffron and water in a small heatproof bowl. Set aside for 5 minutes to infuse. Add the mayonnaise, lemon juice and horseradish and whisk to combine. Season with salt and pepper.
- Add the onion, basil, avocado and lettuce to the prawns and gently toss until just combined. Divide evenly among serving plates. Drizzle with saffron dressing to serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set