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Chicory salad with grapefruit and prawns
25 m active | 25 m total
Nutrition facts per serving:
  • Energy in kcal about 245
  • Fat about 18g
  • Carbohydrates about 8g
  • Protein about 11g
This is needed
This is needed for 4 people
  • 1 organic lemon, use a little grated zest and all of the juice
  • 4 tbsp olive oil
  • 0.25 tsp salt
  • 2 grapefruit
  • a little pepper
  • 2 red chicory (e.g. Trevisano), cut into strips
  • some unsalted peanuts, chopped
  • 2 white chicory, whole leaves
  • oil for frying
  • 12 raw jumbo prawns, peeled except for tail (organic)
  • 0.5 tsp sea salt
  • a little pepper
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And that's how it's done
And that's how it's done
Slice off the top and bottom of the oranges, then peel all round the fruit down to the flesh. Cut out the fruit segments between the white membranes. Combine the lemon zest and juice with the oil, season. Mix in the chicory and grapefruit segments, arrange the salad on plates. Garnish with chopped peanuts before serving.
Heat a little oil in a wide-bottomed, non-stick frying pan. Reduce the heat, fry the prawns on a medium heat for around 1½ mins. on each side, remove, season, and serve on top of the salad.

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