Chargrilled prawn salad with saffron dressing

Only a small amount of saffron is needed to elevate this prawn salad to gourmet status.

Recipe «Chargrilled prawn salad with saffron dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tsp vegetable oil, 1kg large green king prawns, peeled leaving tail intact, deveined, 250g trussed cherry tomatoes, 1 red onion, cut into thin wedges, 1 cup Thai basil leaves , 1 avocado, halved, stoned, peeled, thinly sliced, 1 baby cos lettuce, leaves separated, 1 tsp saffron threads , 1 tbsp boiling water, 1/3 cup whole-egg mayonnaise, 1 tbsp lemon juice, 2 tsp horseradish cream.

Ingredients:

• 1 tsp vegetable oil 
• 1kg large green king prawns, peeled leaving tail intact, deveined 
• 250g trussed cherry tomatoes 
• 1 red onion, cut into thin wedges 
• 1 cup Thai basil leaves 
• 1 avocado, halved, stoned, peeled, thinly sliced 
• 1 baby cos lettuce, leaves separated 
• 1 tsp saffron threads 
• 1 tbsp boiling water 
• 1/3 cup whole-egg mayonnaise 
• 1 tbsp lemon juice 
• 2 tsp horseradish cream 

Instructions

1. 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.
2. Drizzle remaining oil over tomatoes. Cook on chargrill, turning occasionally, for 5 minutes or until lightly charred and beginning to collapse.
3. 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.
4. 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.