Summer Salad with Prawns and Fried Plantains

Method

1. Step 1 of 8

   Sauté the prawns in coconut milk with turmeric, garlic, salt and pepper until the prawns are cooked through to 63 °C.

   • Prawns
   • Coconut milk
   • Turmeric
   • Garlic
   • Salt
   • Ground peppercorns
   63 °C / 145 °FShrimp, lobster, crab and scallops to 63 °C / 145 °F

2. Step 2 of 8

   Lay a bed of kale in a salad bowl.

   • Kale

3. Step 3 of 8

   Roll the cucumber slices and arrange them over the kale.

   • Cucumber, sliced

4. Step 4 of 8

   Scatter the sliced cherry tomatoes over the top.

   • Cherry tomatoes, sliced

5. Step 5 of 8

   Add about five slices of the fried plantains.

   • Ripe plantains, deep fried

6. Step 6 of 8

   Add the sliced red onion.

   • Red onion, sliced

7. Step 7 of 8

   Add the halved hard-boiled eggs.

   • Egg, hard boiled and halved

8. Step 8 of 8

   Whisk together the olive oil, cilantro, salt, bell pepper, ground pepper and lemon juice, then pour generously over the salad before serving with the curried prawns.

   • Olive oil
   • Chopped cilantro
   • Salt
   • Chopped bell pepper
   • Ground peppercorns
   • Lemon juice
   • Prawns