Gluten-free recipes that actually taste good

French recipes

Rabbit and port-poached pear salad with balsamic dressing

50 minutes

Cooking with

Luke Dale-Roberts’ chicken liver pâté

15 to 20 minutes

Ice cream

Strawberry and prawn crystal rolls with chilli-pomegranate and coconut dipping sauces

Seared salmon, strawberry and broad bean salad

5 minutes

Citrus recipes

Harissa prawn salad

5 minutes

Harissa prawn salad

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 minutes

Ingredients

2 T olive oil
300 g prawns, cleaned and deveined
80 g watercress
1/2 cucumber, cut into long ribbons using a vegetable peeler
80 g feta cheese, crumbled (optional)
1 lemon, zested

For the harissa paste:

3 - 4 red chillies, seeded
1 red pepper, roasted, sweated and skin removed
3 cloves garlic
1 x 5 cm ginger piece, roughly sliced
1 pinch salt
1 t ground cumin
1 t ground coriander
1 handful fresh coriander
4 T olive oil

For the dressing, combine:

4 T ClemenGold juice
2 t harissa paste
1 t wholegrain mustard
2 t white wine vinegar
2 T olive oil

Method

Heat the olive oil and 3 T harissa paste and sauté the prawns for 3 to 4 minutes until cooked through. Remove from the heat and set aside.

Arrange the watercress and cucumber on a platter. Top with the prawns, feta and lemon zest. Drizzle the dressing over the salad.

To make the harissa paste, place all the ingredients, except the oil, in a food processor and blend, slowly adding the oil in a steady stream until combined. The mixture will become lighter in colour and paste-like.

Siba’s tip: Always allow the seafood to cool slightly before arranging it on the watercress to prevent the leaves from wilting.

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Rabbit and port-poached pear salad with balsamic dressing

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Harissa prawn salad

Harissa prawn salad

Ingredients

Method