Pomegranate, Tarragon and Maple Syrup Salad Dressing with Prawns

Creating unusual salads to accompany our many summer barbecues is something that I love to do and we have a long and varied list from which to choose from, most of which promise to convert even the hardened anti-saladist!!!! This one is fast becoming the favourite for this season – piquant, zesty, fresh and abundant in contrasting but complementary summer flavours – scrumptious!

What you need…

for the dressing

1 shallot, chopped finely

½ tablespoon fresh tarragon, chopped finely

½ teaspoon Dijon mustard

½ tablespoon pomegranate molasses (or balsamic for a slightly smoother taste)

5 tablespoons olive oil

5 tablespoons pomegranate seeds

1 tablespoon maple syrup

for the salad

225g cooked prawns

A generous handful of fresh coriander, chopped roughly

A small handful of mint, chopped finely

Your favourite leaves, torn (I used sorrel, rocket, and baby gem)

What to do…

Tip all of the dressing ingredients into your favourite salad bowl and use a fork to evenly mix together. Add the prawns and stir through. Pile the leaves on top and then cover with cling film and store in a cool place until ready to eat (I normally do this up to 2 hours in advance).

When ready to eat, toss the salad together so that all the leaves are covered with the dressing. Serve, ideally in the garden, as an aside to a barbie with good friends. Cheers!

Tip…

This would also work brilliantly with cold, sliced leftover duck or barbecued chicken instead of the prawns

Inspired by…

I saw a recipe in a magazine (can’t remember which) but didn’t have half the ingredients so ended up making this one up!

How easy…

Dead easy – just a case of chucking the ingredients in a bowl, mixing and enjoying.

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