About the Recipe
Ingredients
500g raw prawns
600g pumpkin
60g baby spinach
2 tbsp olive oil
1 tbsp cayenne pepper
Dressing
1 cup Greek yogurt
2 tbsp raw honey
2 tbsp fresh parsley
Garnish
2 tbsp toasted pine nuts
2 tsp fresh parsley
Preparation
1. Roast the Pumpkin & Marinate Prawns
Prep the pumpkin: Dice the pumpkin into uniform 2cm cubes.
Season: Toss the cubes in olive oil and half of your cayenne pepper.
Roast: Spread evenly onto parchment paper and bake in a preheated oven at 200°C for 40 minutes, or until beautifully caramelised.
Marinate prawns: In the same bowl, toss the de-shelled prawns with the remaining olive oil and cayenne pepper. Cover and refrigerate while the pumpkin roasts.
2. Blend the Creamy Greek Yoghurt Dressing
Combine: Place the Greek yoghurt, fresh parsley, honey, and sesame oil into a blender or food processor.
Blitz: Blend until smooth and fully combined.
Store: Transfer the dressing to a squeeze bottle or jug, ready for assembly.
3. Prepare the Garnishes
Toast the pine nuts: Place pine nuts in a dry, non-stick pan over medium heat. Toast until golden brown, tossing frequently.
Cool immediately: Instantly transfer the toasted nuts to a paper towel. Leaving them in a hot pan will cause them to burn.
Chop herbs: Finely chop the remaining parsley for the salad toss and final garnish.
4. Grill the Prawns
Sear: Preheat your grill or BBQ to a high heat. Sear the prawns until they are just cooked through.
Rest: Remove them from the grill just before they look completely done. They will continue cooking with carryover heat while resting in a bowl.
Check temperature: Aim for an internal temperature of 63°C (145°F). Do not overcook, or the prawns will become chewy and rubbery.
Chop (Optional): After resting for 10 minutes, transfer the prawns to a chopping board and roughly chop into bite-sized pieces for easier eating, or leave them whole.
5. Assemble Your Warm Salad
Toss: In a large mixing bowl, combine the roasted pumpkin, grilled prawns, fresh baby spinach leaves, most of the toasted pine nuts, and the chopped parsley.
Plate: Transfer the tossed salad to a beautiful serving bowl.
Drizzle & Garnish: Generously drizzle the creamy yoghurt dressing over the top, then scatter the remaining pine nuts and parsley over the dish to serve.