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Mexican-style chorizo-and-seafood paella

1 hour

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30 minutes

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10 minutes

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Asparagus with nectarines and truffle vinaigrette

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Slow-roasted duck with cherry sauce

7¼ hours

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1 hour 15 minutes

Birthday cake

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15 minutes

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20 minutes

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10 minutes

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Vanilla vodka passion

Prawns and

Prawn salad with black sesame tahini

Prawn salad with black sesame tahini

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 20 minutes

Ingredients

For the tahini:

100 g black sesame seeds, toasted
1 T sesame oil
sea salt, to taste

For the dressing:

3 T fish sauce
8 T rice vinegar
4 t palm sugar
3 limes, juiced
2 x 60 g packets Woolworths bulk baby herb leaves
36 prawns, cleaned and steamed
100 g fresh coconut, grated
100 g peanuts, toasted

Method

To make the tahini paste, place all the ingredients except the salt in a blender and blend until smooth, then season to taste.

To make the dressing, whisk together all the ingredients and the tahini.

Toss the salad leaves in the dressing, then pile the prawns onto a plate and top with the leaves. Garnish with the coconut and peanuts.

Browse more salad recipes here.

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Mexican-style chorizo-and-seafood paella

Chocolate “candles”

Caprese pizza

Asparagus with nectarines and truffle vinaigrette

Slow-roasted duck with cherry sauce

Coconut birthday cake

Cupcakes with whipped buttercream

Tostadas with black bean pâté

Green salad with roast walnuts and avocado oil dressing

Litchi-and-rose faux fizz

Vanilla vodka passion

Prawn salad with black sesame tahini

Prawn salad with black sesame tahini

Ingredients

Method